Arugula Artichoke Salad with Lemon Dijon Vinaigrette
Meet Roquette Arugula
I'm that person who completely geeks out over produce I've never seen before. Yes, I am her and she is me. For the longest time I'd only ever encountered one kind of arugula, the kind we all know and see everywhere. So when I came across roquette arugula at the market, I had to get my hands on her. And honestly? She did not disappoint. Roquette arugula is your everyday arugula's more sophisticated, untamed cousin. She's fiercely peppery with a deep, almost nutty bitterness that lingers in the best way possible. Her leaves are feathery and delicate, yet she holds her own against bold dressings and strong flavors without missing a beat. Once you meet her, that mild arugula you used to buy, shall I say, starts to feel a little forgettable.
Why You’ll Love This Arugula Artichoke Salad
This is the kind of salad that comes together in minutes yet feels light, fresh, and genuinely satisfying. Peppery arugula keeps it vibrant, while artichoke hearts and hearts of palm add a tender, almost meaty texture that makes it feel more complete than a typical greens-based salad. The lemon-Dijon vinaigrette is refreshing, creamy, and luminous, coating every leaf with bright, balanced flavor, while freshly grated Parmesan adds a savory finish. It’s effortless to make, easy to love, and the kind of salad you’ll find yourself coming back to again and again.
Ingredients You’ll Need For The Salad
1 bunch roquette arugula, stems trimmed, washed, and spun dry
1/2 cup marinated artichoke hearts
2-3 stalks hearts of palm, sliced into rounds
Freshly grated Parmesan, to taste
Maldon salt, to taste
Freshly cracked black pepper, to taste
Building the Lemon-Dijon Vinaigrette
A simple, no-fuss dressing that comes together in seconds, just combine and whisk or shake until smooth, creamy, and fully emulsified.
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1–2 tablespoons juice from marinated artichokes
2 teaspoons Dijon mustard
1–2 teaspoons maple syrup, to taste
Maldon salt, to taste
Add everything to a jar and mix until the dressing is creamy, bright, and luminous. Taste and adjust as needed: add more lemon for brightness, more maple syrup for balance, more mustard for depth and emulsification, or a pinch more salt to sharpen all the flavors.
Assembling the Salad
In a large mixing bowl, add the roquette arugula, artichoke hearts, and hearts of palm, then pour over the lemon-Dijon vinaigrette and toss until everything is evenly coated. For best results, I like to mix salads with clean hands or gloves to ensure every leaf is lightly dressed. Transfer to your favorite serving bowl, gently piling the salad high to give it volume and height, then finish with freshly grated Parmesan, flaky Maldon salt, and black pepper. Serve immediately while fresh and crisp.
Watch The Recipe Here
If you make our Arugula Artichoke Salad With Lemon Dijon Vinaigrette, love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
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