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Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan on a white plate resting on a green cloth

Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan

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  • Author: Jenni
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Italian
  • Diet: Gluten Free

Description

This Arugula Salad with Calabrian Chili Oil, Lemon, and Parmesan is the perfect balance of fresh, savory, and lightly spicy flavors. Combining fresh, peppery arugula with the bold heat of Calabrian chili oil, a bright squeeze of lemon, flaky sea salt, and a generous sprinkle of Parmigiano Reggiano, this easy salad is ready in minutes and is an ideal side dish or light lunch.

Ingredients

Scale
  • 2 oz (2 cups) Arugula
  • 1 tbsp lemon juice
  • Zest of 1 lemon, divided
  • 2 tsp Calabrian chili-infused oil (see notes)
  • 1 oz (1/3 cup) Parmigiano Reggiano cheese, grated and divided
  • 1/4 tsp Flaky sea salt, plus more to taste

Instructions

  1. Prepare the arugula: Place the fresh arugula in a medium salad bowl.
  2. Add lemon: Drizzle the lemon juice over the arugula and sprinkle 3/4 of the lemon zest on top, reserving a small amount to top the salad when plating.
  3. Drizzle with oil: Add the Calabrian chili oil. If your oil is particularly spicy, decrease the amount and replace it with traditional olive oil.
  4. Add cheese and salt: Add 3/4 of the Parmigiano Reggiano on top and sprinkle with flaky sea salt.
  5. Toss and serve: Toss everything together gently. For presentation, add the remaining Parmigiano and lemon zest on top. Serve immediately.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Calabrian chili oils can vary significantly in heat, so it’s important to adjust based on your own personal preference for heat. Oil from a jar of marinated Calabrian chilis tends to be much more potent than a Calabrian chili-infused oil blend. If you’re using this type of oil, I suggest starting with a smaller amount and tasting as you go, and blending it with traditional olive oil to tone down the spice if needed.

Nutrition

  • Serving Size: 1 serving
  • Calories: 106
  • Sugar: 1 g
  • Sodium: 383 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 14 mg

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Find it online: https://whipandwander.com/arugula-salad-with-calabrian-chili-oil-lemon-and-parmesan/