Why Salads Always Taste Better At Restaurants

Ingredients

• 4 cups Baby Arugula (washed and thoroughly dried)
• 1 whole Lemon (zest and juice)
• 2 tablespoons Extra Virgin Olive Oil (good quality, used for dressing)
• 1 teaspoon Coarse Sea Salt (adds crunch and flavor)
• 0.25 teaspoon Freshly Cracked Black Pepper (to taste)
• 2 tablespoons Pecorino Romano Cheese (shaved over the top)
• 2 tablespoons Mayonnaise (for optional emulsified vinaigrette)
• 1 teaspoon Dijon Mustard (for optional emulsified vinaigrette)
• 1 teaspoon Molasses (stabilizer in vinaigrette)
• 1 tablespoon Apple Cider Vinegar (acid for vinaigrette)
• 2 tablespoons Vegetable Oil (light oil to keep vinaigrette from solidifying)
• 1 cup Mixed Nuts (almonds, pecans, etc.) (raw, for candied nuts)
• 0.25 cup Brown Sugar (granulated, for candied nuts)
• 1 large Egg White (foamy, for candied nuts coating)
• 2 tablespoons Butter (melted, for candied nuts)
• 2 slices Ciabatta Bread (cubed, for croutons)
• 1 clove Garlic (minced, for croutons)
• 1 tablespoon Parmesan Cheese (grated, for croutons)
• pinch pinch Salt (optional for candied nuts)
• pinch pinch Cinnamon (optional spice for candied nuts)

Instructions

1. Wash and Dry Arugula

   Place the arugula in a bowl, rinse under cold water, then spin dry in a salad spinner until no excess water remains.

   Time: PT5M

2. Zest and Juice Lemon

   Using a microplane, zest the lemon, then roll and cut to juice. Reserve zest and juice separately.

   Time: PT2M

3. Make Optional Emulsified Vinaigrette

   In a mason jar combine salt, mayonnaise, Dijon mustard, molasses, and apple cider vinegar. Shake briefly, then add oil in three separate additions, shaking well after each pour.

   Time: PT5M

4. Dress the Greens

   Drizzle the lemon juice and olive oil over the arugula, sprinkle coarse sea salt and cracked black pepper, then gently toss with clean hands until about 80% of the leaves are lightly coated.

   Time: PT2M

5. Add Cheese, Zest, and Final Toss

   Shave Pecorino over the dressed arugula, sprinkle the reserved lemon zest, add a final pinch of cracked pepper, and give a quick gentle toss to distribute evenly.

   Time: PT1M

6. Optional: Prepare Candied Nuts

   Whisk together egg white, brown sugar, melted butter, a pinch of salt and cinnamon until foamy. Stir in mixed nuts until coated, spread on a parchment‑lined baking sheet, and bake at 350°F for 15 minutes, stirring once halfway through. Cool completely before breaking into pieces.

   Time: PT20M

   Temperature: 350°F

7. Optional: Make Croutons

   Cube ciabatta, sprinkle with a generous splash of water and a pinch of salt, gently squeeze to hydrate. Heat olive oil in a skillet over medium heat, add bread cubes and toast until golden, then stir in minced garlic and grated Parmesan. Remove from heat and let cool.

   Time: PT8M

Nutrition Facts

Calories

135

Protein

5 g

Carbohydrates

5 g

Fat

10 g

Fiber

2 g