Baby Arugula Salad With Vinaigrette Recipe
Circa 1886 in Charleston, S.C., shares a recipe for a baby arugula salad topped with a savory vinaigrette and garnished with toasted pistachios and sweet apple slices.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
6 tablespoons baby arugula
2 tablespoons vinegar (recommendation: Bliss 9)
2 tablespoons extra-virgin olive oil
2 tablespoons pistachios, toasted
1 thin slice sheep's milk cheese (recommendation: St. Agur)
3 thin slices of green apple halves
pinch of black lava salt
1. Cut a long thin slice of sheep's milk cheese into a rectangle approximately 2 1/2 x 6 1/2 inches long. Wrap the cheese into a loop and press the ends together just enough so it holds its shape.
2. In a mixing bowl place the arugula, olive oil and vinegar together, and toss until coated evenly.
3. Season with black salt.
4. Gently place greens into the cheese cylinder in the center of a plate.
5. Stack the apple slices on top of each other. Cut the slices in half and fan each stack on opposite sides of the salad.
6. Drizzle with olive oil and toasted pistachios.
Recipe yields one salad per ingredient set.
This egg-topped flatbread offers a twist on traditional breakfast pizza.
Turn our free printable sleigh template into personalized place cards for your Christmas party.
Transform basic wooden paint sticks into a trendy herringbone table runner. Guests will never believe this designer-style...