Published on Curtis Stone (https://curtisstone.com)

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Arugula and Shallot Salad

Ingredients

2 tablespoons Sherry vinegar

1 tablespoon finely chopped shallots

1 tablespoon fresh lemon juice

1 clove garlic, minced

4 tablespoons extra-virgin olive oil

Fine sea salt

4 cups (not packed; about 4 ounces) wild baby arugula

Recipe Tags
Healthy, Quick&Easy, Vegetarian, GlutenFree, Salads, Sides, 10IngredientsOrLess, Budget,
Arugula
Shallot
Salad
Sherry
Vinegar
Lemon
Garlic
ExtraVirgin
OliveOil
SeaSalt
Anytime
Spring
Summer
Winter
Autumn
Fall
American
Vegan
Lunch
NoCook
LactoseFree
Christmas
Easter
FathersDay
FourthOfJuly
MothersDay
NewYears
Thanksgiving
ValentinesDay
Citrus
Vegetable
Healthy
Quick&Easy
Vegetarian
Salads
Sides
10IngredientsOrLess
Budget
WheatFree
GlutenFree
AOL
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Directions

PREP TIME
15
MINS
COOKING TIME
10
MINS
Serves
4
Make-Ahead:
The vinaigrette can be made 4 hours ahead, covered and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.

In a medium bowl, whisk the vinegar, shallots, lemon juice, and garlic. Gradually whisk in the oil to blend well. Season the vinaigrette to taste with salt.

In a large bowl, toss the arugula with enough vinaigrette to coat lightly. Season to taste with salt.

Mound the salad on plates and serve.

Source URL: https://curtisstone.com/recipe/arugula-and-shallot-salad/pi