How to make Arugula Salad w/ Lemon Vinaigrette - Laura Vitale "Laura In The Kitchen" Episode 20

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable.

Wash and dry baby arugula (pre-washed in this case).

Place arugula in a bowl.

Add sliced button mushrooms to the bowl.

Slice half of a red onion thinly and scatter it over the arugula and mushrooms.

Roll a lemon to release juices; if it's hard, microwave for 10 seconds.

Add about 1 teaspoon of Dijon mustard to a bowl.

Juice one and a half lemons into the bowl, catching seeds with your hand.

Add salt and black pepper to the dressing mixture.

Stream in extra virgin olive oil while whisking to emulsify the dressing until thick.

Dress the salad right before serving, tossing gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens