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 perfectly cut iceberg lettuce salads 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 recipes.
📖 Recipe
Walnut Vinaigrette Over Wilted Arugula
Ingredients
- 2 bunches Arugula
- ¼ cup walnuts
- 2 cloves garlic
- 1 tablespoon olive oil extra virgin
- 1 tablespoon walnut oil
- 1 tablespoon sherry vinegar
- 1 pinch sugar
- salt and freshly ground pepper to taste
- 2 ounces goat cheese
Instructions
- 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.
Notes
Some of My Favorite Salad Recipes
- How to Make a Basic Orzo Salad
- What Is Cowboy Caviar and How To Make at Home
- Arugula Salad with Roasted Beets Pistachio and Goat Cheese Recipe
- Grilled Radicchio and Corn Salad Recipe
- Kale Salad with Lemon and Garlic Dressing Recipe
- Cilantro Cole Slaw Recipe
- All About Salad Greens
- Sun-Dried Tomato Vinaigrette Recipe For Fish
Linda Schaffer
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!
Thanks,
Linda