Originally posted May 11, 2019

arugula salad with almonds and parmesan

Simple and delicious. This recipe was inspired by the most delightful arugula salad served as my neighborhood wine bar, VinoRosso in San Francisco.


  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 lemon, juiced
  • 1/2 tsp honey
  • 1/2 tsp kosher salt
  • 5 oz (3 big handfuls) of arugula
  • 1/4 cup roasted almonds
  • parmesan


Whisk the olive oil, vinegar, lemon juice, honey, and salt in a large bowl. Add the arugula and toss. Top with almonds and finish with plenty of grated or shaved parmesan.



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