Arugula Salad with Walnut Vinaigrette for Two
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 2
Ingredients
Walnut Vinaigrette
1 tablespoon lemon juice ⅛ teaspoon table salt Pinch ground black pepper 2 tablespoons canola oil 1 tablespoon walnut oilSalad
4 cups arugula, washed and dried1 ½ 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. If you don’t have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.
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.
Time
15 minutesYield
Serves 2Ingredients
Walnut Vinaigrette
1 tablespoon lemon juice
⅛ teaspoon table salt
Pinch ground black pepper
2 tablespoons canola oil
1 tablespoon walnut oil
Salad
4 cups arugula, washed and dried
1 ½ tablespoons chopped walnuts, toasted
Ingredients
Walnut Vinaigrette
1 tablespoon lemon juice
⅛ teaspoon table salt
Pinch ground black pepper
2 tablespoons canola oil
1 tablespoon walnut oil
Salad
4 cups arugula, washed and dried
1 ½ tablespoons chopped walnuts, toasted
Ingredients
Walnut Vinaigrette
1 tablespoon lemon juice
⅛ teaspoon table salt
Pinch ground black pepper
2 tablespoons canola oil
1 tablespoon walnut oil
Salad
4 cups arugula, washed and dried
1 ½ 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. If you don’t have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.
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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