Arugula Salad with Walnut Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Walnut Vinaigrette
2 tablespoons lemon juice ¼ teaspoon table salt ⅛ teaspoon ground black pepper 4 tablespoons canola oil 2 tablespoons walnut oilSalad
2 quarts arugula 3 tablespoons chopped walnuts, toastedBefore You Begin
We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts.
Instructions
- Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.
- Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
Yield
Serves 4Ingredients
Walnut Vinaigrette
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Salad
2 quarts arugula
3 tablespoons chopped walnuts, toasted
Ingredients
Walnut Vinaigrette
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Salad
2 quarts arugula
3 tablespoons chopped walnuts, toasted
Ingredients
Walnut Vinaigrette
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Salad
2 quarts arugula
3 tablespoons chopped walnuts, toasted
Before You Begin
We prefer to toast nuts in a dry skillet over medium heat until fragrant, which takes four or five minutes. Make sure to shake the pan occasionally to turn the nuts.
Instructions
- Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.
- Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
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