Arugula Salad with Shaved Parmesan

Michelle served a side of Arugula Salad with Shaved Parmesan to go with the hearty vegetarian quinoa chili.


The slightly bitter arugula is a great compliment to the hearty chili.


  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
  • 1/2 cup extra-virgin olive oil
  • 12 ounces fresh arugula, washed and dried
  • 2 ounces shaved Parmesan


Source: this recipe is adapted from Emeril Legasse, 2004

Cook’s note: this recipe makes approximately 3/4 cup vinaigrette. Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.


IMG_2240In a small glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper and garlic until sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin steady stream until emulsified.

Taste and adjust the seasoning, if necessary.

IMG_2255Place the arugula in a large salad bowl and toss with some of the vvinaigrette.
IMG_2258Garnish with shaved Parmesan.

Serve immediately.

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