Arugula Salad
PORTLAND / Gracie’s / Juan Zaragoza
serves 4
Author1859 Oregon's Magazineyummy arugula salad
1 lb baby arugula
For the Salad
½ cup toasted hazelnut pieces
½ cup crumbled goat cheese
½ cup English cucumbers, diced
½ cup breakfast radish, diced
½ cup vanilla hazelnut vinaigrette
salt and pepper to taste
For Vanilla Hazelnut Vinaigrette
1 cup toasted hazelnuts
¼ cup champagne vinegar
1 tbsp vanilla paste
3 tbsp dijon mustard
1 clove garlic
½ shallot
¼ cup sugar
1 cup water
2 cups canola oil
salt and pepper to taste
For the Salad
1
Place all ingredients except dressing and cheese in a bowl.
2
Pour dressing, a little at a time, around the inside of the bowl, then slowly toss the arugula, using your fingers to be careful not to crush it.
3
Season salad with salt and pepper and more dressing as needed. Garnish with toasted hazelnuts and goat cheese.
For the Vanilla Hazelnut Vinaigrette
4
Place all ingredients except oil in a blender. Blend for 20-30 seconds until fully mixed.
5
Slowly add oil. If it thickens too fast, add a bit more water.
6
When the vortex closes, do not add more oil.
7
Place dressing in a bowl and finish the seasoning with a whisk, adding salt, pepper and sugar to taste.
Ingredients
1 lb baby arugula
For the Salad
½ cup toasted hazelnut pieces
½ cup crumbled goat cheese
½ cup English cucumbers, diced
½ cup breakfast radish, diced
½ cup vanilla hazelnut vinaigrette
salt and pepper to taste
For Vanilla Hazelnut Vinaigrette
1 cup toasted hazelnuts
¼ cup champagne vinegar
1 tbsp vanilla paste
3 tbsp dijon mustard
1 clove garlic
½ shallot
¼ cup sugar
1 cup water
2 cups canola oil
salt and pepper to taste
