Arugula Salad with Lemon Vinaigrette
User Reviews
5
Arugula Salad with Lemon Vinaigrette
Description
The salad preparation begins by roasting whole almonds tossed with olive oil, salt, pepper, and tamari until dark and toasty, bringing out their crunch and rich flavor. In a separate tray, grapes are roasted until they soften and just begin to burst, intensifying their natural sweetness.
These components are combined with fresh arugula lightly tossed in lemon vinaigrette, which provides brightness and acidity. Shaved Parmesan adds a salty, creamy finish that rounds out the salad's flavors. The result is a vibrant salad featuring crisp, chewy, sweet, and nutty elements.
This salad works well as a light side dish, particularly alongside grilled meats or seafood, or as a refreshing starter. Its combination of textures and complementary flavors make it a versatile addition to many meals.
Ingredients
- ½ cup almonds whole
- 1 cup grape red, seedless
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ½ tablespoon tamari
- 6 cups arugula
- lemon vinaigrette for drizzling
- ¼ cup Parmesan Cheese shaved, or pecorino
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Place the almonds on the first sheet and the grapes on the second. Drizzle the almonds and grapes with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari and roast for 7 to 10 minutes, or until dark and toasty. Roast the grapes for 7 to 15 minutes, until they’re soft and just starting to burst. The timing will depend on the size of the grapes.
- Place the arugula in a large shallow bowl and toss with drizzles of the vinaigrette. Top with the almonds, grapes, and Parmesan. Season to taste and serve.
User Reviews
Overall Rating
5
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