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Arugula Salad with Walnut Vinaigrette

By America's Test Kitchen

Published on August 22, 2007

Yield

Serves 4

Arugula Salad with Walnut Vinaigrette

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

  1. 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.
  2. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
Arugula Salad with Walnut Vinaigrette

Arugula Salad with Walnut Vinaigrette

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By America's Test Kitchen
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Yield

Serves 4

Ingredients

Ingredient check listWalnut Vinaigrette
Ingredient check listSalad

Ingredients

Ingredient check listWalnut Vinaigrette
Ingredient check listSalad

Ingredients

Ingredient check listWalnut Vinaigrette
Ingredient check listSalad

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

  1. 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.
  2. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

Appears In

Episode • Season 2

Pesto, Carbonara, and Salad

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Expeller-Pressed Oil

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