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Baby Arugula Salad Recipe with Grapefruit Crescents and Shaved Parmesan

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The bright herbal dressing here helps cut the richness of the meat, making this salad a great accompaniment to dishes like the lamb chops on the menu. The fresh, earthy flavors are delicious on any number of salads, so cover and refrigerate the remaining vinaigrette for up to 2 weeks.

Serves 4


For the Herbal Vinaigrette:

1 garlic clove, minced
1 ½ teaspoon Dijon mustard
Pinch of salt
1 ½ teaspoons minced, fresh thyme
1 teaspoon each minced fresh oregano, basil, mint
1 tablespoon champagne vinegar
1 ½ teaspoons fresh lemon juice
¾ cup extra-virgin olive oil
Sea salt and freshly ground black pepper

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From the Organic Authority Files

For the Salad:

4 cups (about 4 ounces) baby arugula
½ ruby red grapefruit, peeled
1 cup (4 ounces) shaved Parmesan cheese


1. To make the vinaigrette, in a small bowl, whisk together the garlic, Dijon, sugar, thyme, oregano, basil, mint, vinegar, and lemon juice. Slowly pour in the olive oil, whisking constantly until the dressing is well blended and creamy. Season with salt and pepper.

2. Put the arugula in a salad bowl. Cut the grapefruit into disks, then cut each slice in half. Place the grapefruit pieces on top of the arugula, then toss in as much of the dressing as you like, avoid overdressing. Three to 5 tablespoons should be enough. (Store any remaining vinaigrette, tightly covered in the refrigerator for up to 1 month). Sprinkle the Parmesan shavings on top and serve immediately.

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)

Image by Sheri Giblin.

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