Arugula Salad with Whole Lemon Vinaigrette Recipe

Arugula Salad with Whole Lemon Vinaigrette Recipe

Arugula Salad with Whole Lemon Vinaigrette Recipe
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 2g11%
89 mg4%
dietary fiber 2g8th %
total sugar 3g
Vitamin C 17 mg83%
Calcium 85 mg7%
Iron 1 mg6%
Potassium 221 mg5%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

The thought of using a whole lemon — pulp, zest and all — might sound downright crazy, but it's a brilliant, zero-waste twist at its best. Not only are you throwing away half of the citrus fruit by simply squeezing the juice and throwing away the used halves, but you're also missing out on the great taste. The vibrant peel, bitter pith and rippling flesh are powerful elements that combine with buttered almonds, a hint of sweet honey and a generous drizzle of olive oil to create a complex vinaigrette unlike anything you've tasted before. It's the perfect complement to almost any type of lettuce, but pairs particularly well with arugula as it balances the peppery bite of the greens.

Photography © Kristin Teig; Book copyright SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023

Courtesy of Rizzoli

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