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
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.
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.

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.