Bowery Arugula Salad With Lemon and Olive Oil

Prep: 5 minutes Serves 4

This backpocket vinaigrette comes together quickly with basic pantry ingredients. Zesty with a hint of sweetness, it pairs perfectly with the spice of Bowery Arugula.

  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon honey
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • Bowery Arugula, 4.0 oz
  • 1 ounce parmesan, thinly shaved with a vegetable peeler
Recipe Preparation
  1. Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl.
  2. Drizzle over arugula and top with shaved parmesan and additional pepper if desired.
  3. Do ahead: Lemon vinaigrette can be made 1 day ahead, just store in an airtight container and chill.