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
1 1/2 tablespoons Sherry vinegar
3 teaspoons finely chopped eschalot
3 teaspoons fresh lemon juice
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Fine sea salt
4 cups (not packed; about 125g) wild baby rocket
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
Make-Ahead:
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.
In a medium bowl, whisk the vinegar, eschalot, 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 rocket with enough vinaigrette to coat lightly. Season to taste with salt.
Mound the salad on plates and serve.
