Arugula Salad with Peaches Recipe

August 17, 2015 0 Comments

Arugula Salad with Peaches Recipe

How to Make a Delicious Arugula Salad with Fresh Peaches

A couple of weeks ago I wrote a post on How to Cook Rainbow Trout Filets and served the trout with a delicious arugula and peaches salad. Many of you contacted me and asked for the salad recipe, so here it is.

We received some incredible fresh peaches from Harry and Davids that worked out perfectly for this dish. The arugula fingerling potatoes came with our CSA (Community Supported Agriculture) weekly box. All the ingredients are easy to fine in most supermarkets including the arugula.

Arugula

Also known as salad rocket, rucola, rucoli, rugula, colewort, roquette, arugula is a green-leafy vegetable of Mediterranean origin. I didn’t eat much of it until I was in my late 20’s, early 30’s and developed my taste for this peppery green. I guess I first experienced it when Spring Mix became popular in some of the better restaurants but I quickly became hooked.

It took my kids a number of years before they started enjoying it but now they both like it mixed in a salad or by itself especially the younger leaves that aren’t quite as spicy.

Arugula Salad with Peaches Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Arugula Salad with Peaches Recipe

Ingredients

8 ounces arugula, cleaned

2 cloves garlic, peeled & minced

1 large shallot or 2 small ones

4 tablespoons almonds, roughly chopped

2 peaches

12 ounces fingerling potatoes

4 tablespoons apple cider vinegar

4 tablespoons olive oil

Salt & pepper, to taste

How To Prepare At Home

Bring a pot of water to boil. While the water is heating, prep the ingredients.

Prep the Ingredients

Clean and dry the arugula, mince the garlic and then using the side of a large chef knife, smash until it turns into a paste. Peel the shallot(s)s and mince. You want about 4 tablespoons of shallot. Chop the almonds.

Cut the peaches in half, remove pits and slice the peaches into thin slices. Slice the potatoes into 1/4 inch thick discs.

Prepare the Ingredients

When the water comes to a boil, add the potatoes and cook for 6 - 8 minutes or until just tender when poked with a fork. Drain immediately and rinse under cold water. Reserve for later.

While the potatoes are cooking combine the minced shallots and apple cider vinegar in a small bowl. Slowly add the olive oil to the bowl while constantly whisking to combine with the vinegar. You are emulsifying the oil and vinegar so they don't separate.

Season with salt and pepper, taste and adjust seasonings.

Prepare the Salad

In a large salad bowl, combine the arugula, sliced peaches, slice cooked potatoes and almonds.

Add some of the dressing to the salad, toss and add more dressing if needed but don't over dress the salad. Nothing worse than a salad swimming in too much dressing.

Taste and adjust seasoning with salt and pepper.

Most of my friends serve the salad before the main course but I served this salad as a side dish with pan fried trout but I also like to serve a salad after the main course. No matter when you serve this salad, it's delicious.

Pan Fried Rainbow Trout

Last modified on Mon 17 August 2015 5:24 pm

Filed in: Salad Recipes

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