Arugula Salad

Fresh arugula

Arugula Salad

PORTLAND / Gracie’s / Juan Zaragoza

serves 4


Author1859 Oregon's Magazine
RatingDifficultyBeginner

yummy arugula salad

Yields4 Servings
Prep Time30 mins
 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.

CategoryCuisine

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

Directions

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.

Arugula Salad

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