Walnut Vinaigrette Over Wilted Arugula

May 20, 2006 1 Comment

Walnut Vinaigrette Over Wilted Arugula

Who ever heard of eating arugula as kids? When I was growing up anything more than iceberg lettuce was exotic. Sometimes my mom would throw in some carrot slices and we looked for the tablecloth.

Remember those salads of perfectly cut iceberg lettuce with commercial bottled Thousand Island dressing? Now it’s back and being served as a trendy salad in all these retro restaurants.

Arugula is an aromatic salad green with a bitter, peppery taste. Also known as rocket or rucola, it can be eaten raw in salads, wilted like we are doing in this recipe, added to stir-fry or made into pesto. I often add it to my red leave lettuce salads to spice it up a little.

I’ve adapted this recipe from one I found in my local newspaper, a great source for all kinds of seasonal recipes. Most papers have a food section once a week and often have a “rush hour” recipe or “30 minute” recipe that’s a great source for busy cooks. The New York Times has been publishing The New York Times Cookbook since 1961 and is full of classic Craig Claiborne’s recipes.

Walnut Vinaigrette Over Wilted Arugula

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 4 servings

Walnut Vinaigrette Over Wilted Arugula


2 bunches of Arugula

¼ cup walnuts

2 garlic cloves

1-tablespoon extra virgin olive oil

1 tablespoon walnut oil

1-tablespoon sherry vinegar

Pinch of sugar

Salt and freshly ground pepper to taste

2 ounces goat cheese

How To Prepare At Home

Arugula can be very gritty so be sure to wash it several times until there is no evidence of that nasty grit that can ruin a meal instantly.

Remove the stems; tear the leaves into 3 inch pieces and reserve in a serving bowl.

Sauté the garlic and walnuts in the oil over medium high heat until the garlic starts to turn golden but not brown. You don't want to burn the garlic or all you will taste is burnt garlic!

Remove from the heat and add the walnut oil, sherry vinegar, sugar, a little bit of salt and a bunch of pepper depending on how spicy you want the dressing. Whisk all the ingredients together.

Pour the hot vinaigrette over the arugula and toss. Let the salad sit for 5 to 10 minutes until the arugula wilts.

You can serve this separately by plating four servings and top with some crumbled goat cheese or you can serve it in the serving bowl with the crumpled cheese on top. Either way you have a great looking and better tasting salad.

Last modified on Wed 16 July 2014 9:36 am

Comments (1)

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  1. Linda Schaffer says:

    Just wanted to tell you how much I enjoy your site – I accidentally found you by asking, through another site, if anyone had the recipe for Deer Valley Turkey Chile – which I had years ago and lost! I was so pleased to have found not only the recipe, but your site!

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