Even on the most exhausting days where my brain is starting to melt, assembling this salad is a breeze for me. Using just five ingredients and taking less than 15 minutes to make, it’s faster than waiting for delivery!
------Advertisement-----
Have you ever tried charring a lemon? After learning how this simple technique brings out the natural sweetness of lemons, I ran to my kitchen to experiment. Whoever came up with this idea must have been a culinary genius or bored, but I’m forever grateful for stumbling upon this nugget of information. Long live charred lemons!
------Advertisement-----
Why You Should Start Charring Your Lemons
I typically steer clear of lemon dressings because they’re overly sour but a quick singe before juicing has changed my mind completely. This technique softens the lemon’s acidity, naturally coaxing out a gentle sweetness and smoky flavor. The tartness from the lemon juice helps brighten up this salad, providing a refreshing contrast to the earthy, peppery bite of arugula and savory parmesan cheese. It’s a deliciously balanced salad.
------Advertisement-----
Customize It
This salad is perfect as is while also being endlessly customizable. For texture, consider to add in or seeds like pine nuts or pumpkin seeds. Grilled proteins like chicken, , or would be another great addition if you want to turn this salad into a meal.
Recipe Tips
- Pressing the lemon into the skillet will make sure the whole surface of the lemon is in contact with the heat to get an even sear.
- Charring lemons sweetens the juice, eliminating the need for added sugar.
- Be careful not to overdress your salad—you want the leaves to glisten, not drip, with dressing.
- Skip pepper in the dressing since the arugula is naturally peppery enough.