A quick and easy, unfussy arugula salad tossed in a lemon vinaigrette and finished with shaved Parmesan. Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
Add arugula, shrimp, and avocado to a large bowl. Drizzle with half of the olive oil, juice of one lemon, and salt and pepper to taste. Toss lightly, then add more olive oil, if needed, to just lightly coat arugula.
Peppery arugula adds a burst of tangy freshness that pairs perfectly with deeply savory toppings. Mushrooms are the ideal stand-ins for traditional cured meat toppers that are laden with sodium; a mix of cremini and portobello adds meaty, umami-rich flavor and earthiness.
Make a double batch of the vinaigrette and use it to marinate chicken or brush over salmon before grilling. Homemade arugula pesto dresses baby potatoes with color and flavor. This easy side dish pairs perfectly with roasted chicken, seared fish, and grilled steak. This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes.