Arugula Salad with Shallot Vinaigrette
Clean and simple, this easy salad requires no cooking and boasts a zippy vinaigrette that's also great drizzled over grilled veggies. It makes a lovely side for a piece of grilled steak or fish. This recipe makes 2 salads.
prep time
5 minutes
cook time
0 minutes
Ingredients
For the vinaigrette:
1 large shallot, peeled and finely minced
1 clove garlic, minced or grated
1 teaspoon Dijon mustard
Juice from 1/2 fresh lemon
1/2 cup red wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Remaining ingredients:
4 ounces baby arugula, washed and dried
2 ounces shaved parmesan
1 large shallot, peeled and finely minced
1 clove garlic, minced or grated
1 teaspoon Dijon mustard
Juice from 1/2 fresh lemon
1/2 cup red wine vinegar
2/3 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Remaining ingredients:
4 ounces baby arugula, washed and dried
2 ounces shaved parmesan
Directions
Make the vinaigrette: Add all dressing ingredients to a lidded glass jar. Cover and shake well until combined.
Add arugula and parmesan to a large mixing bowl. Drizzle with vinaigrette and toss gently. Serve immediately.
Add arugula and parmesan to a large mixing bowl. Drizzle with vinaigrette and toss gently. Serve immediately.
