Add extra lemon juice for a brighter, more citrus-forward vinaigrette.

For extra crunch, add toasted pine nuts, walnuts, almonds, or pecans.

Sliced pears, apples, strawberries, or dried cranberries add a sweet contrast to the peppery arugula.

Cherry tomatoes, cucumber, avocado, radishes, or thinly sliced red onion can be added for more texture and flavor.

For a more substantial meal, add grilled chicken, shrimp, salmon, chickpeas, or hard-boiled eggs.

For make-ahead preparation, refrigerate the washed and dried arugula, parmesan, and vinaigrette separately and toss just before serving.

Leftover vinaigrette can be refrigerated in a sealed container for several days. Shake or whisk well before serving.

Dressed arugula wilts quickly, so the salad is best served immediately after tossing.