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.

UPDATE May 3, 2020

By Meg Jones - wife, mother, professional, contributor

Over the last couple of weeks, we have been trying to do more to support our favorite local restaurants and food purveyors to help them stay afloat until Pennsylvania “reopens”.  One of our go-to’s is a local fishmonger, Bywood Seafood Market.

The Reluctant Gourmet often stops in to pick up whatever’s fresh and so far, we have never been disappointed.  Yesterday was one of those days, and we were lucky to get three generous swordfish steaks.

They were so generous, in fact, that we decided to cut them in half to save some for weekend shish-kebab.  We seasoned the remaining steaks with olive oil, salt and pepper and grilled them for a few minutes until the gas ran out……which was just as well because a tremendous storm let loose a vicious downpour about 3 minutes in.

We finished them off on the stove and they were melt-in-your-mouth good.  But that’s not what this article is about J

When we decided to go with fish, I was reminded of one of my favorite salads that I typically associate with summer because it calls for peaches.  However, we had peaches in the freezer and I quickly realized we had all the other ingredients we needed as well.

This is adapted from an old Blue Apron recipe that paired the salad with pan-fried trout, but I think the salad complements just about anything and could probably even stand alone, maybe with a little bread on the side.

It is also a great selection if you are trying to fill your plate with more vegetables than meat, like we are.   And it’s very versatile so you can substitute ingredients depending on what you have on hand.

Print Recipe

Arugula Salad with Peaches Recipe

I once thought arugula was a weed. Now I love its peppery flavor.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Salad

Cuisine: American

Keyword: salad

Servings: 4 servings

Ingredients

• 8 ounces arugula cleaned
• 2 cloves garlic peeled & minced
• 1 small shallot minced
• ⅓ cup almonds roughly chopped
• 2 peaches
• 12 ounces fingerling potatoes
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• salt & pepper to taste

US Customary - Metric

Instructions

• 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 and mince.
• Chop the almonds. Or mash them into smaller pieces by sealing them in a sandwich bag and smashing with arolling pin until they are broken up – but NOT in crumbs.  (You can also add slivered or sliced almonds,whatever you prefer or have on hand.) 
• Cut the peaches in half, remove pits and slice the peaches into thin slices. Slice the potatoes into ¼ inch thick discs.

Prepare the Ingredients

• When the water comes to a boil, add the potatoes and cook until tender when poked with a fork, about 7 minutes. Drain immediately and rinse under cold water. Reserve for later.
• While the potatoes are cooking combine the garlic paste, 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, sliced 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.

Notes

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.