Thursday, October 21, 2010

Arugula Waldorf Salad with Apple Vinaigrette

Arugula Waldorf Salad with Apple Vinaigrette
Inspired by The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Printable Recipe

Prep time: 5 minutes

Serves 1 (just multiply as many times as necessary)


Large handful or two of baby peppery arugula leaves
1 small shallot, peeled and thinly sliced or chopped (you decide)
Sprinkling of chopped, toasted walnut pieces (how much depends solely on you)
Shavings of Romano or Parmesano cheese
Thin half slices of tangy apple (I left the peel on for presentation. The touch of red to the salad makes it festive)
1 tbsp or so Apple Vinaigrette
Salt & freshly ground black pepper to taste

1. To toast the walnuts, just heat a skillet over medium high heat and toast, dry until they become fragrant and start to brown (2 minutes or so). Watch them or they’ll scorch. Allow them to cool before adding them to the salad.

2. Place the salad greens in a bowl, sprinkle with walnut pieces, cheese shavings, shallots and toss with 1 tbsp of vinaigrette. Taste for seasoning adding salt and pepper as required. Just add enough dressing to be able to taste it, not make the salad soupy.

To serve, add a few more shavings and a grinding of pepper.

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