I know that it may feel like I’m bogging you down with salads, but what can I say? During the summer I am salad crazy. So when Sam at A Chef’s Kitchen shared this arugula salad with strawberry vinaigrette on Friday night, I couldn’t make it and then not share it with you! Not to mention, this salad prompted the line “I like my salad like I like my women- tall and sexy.” I was charmed.
I varied from the recipe a little. The official name of the recipe is “Arugula Salad with Balsamic Syrup, Toasted Candied Pecans and Strawberry Vinaigrette.” The recipe calls for toasted pecans tossed in brown sugar, olive oli, and sea salt. Since I stilled had some of my Cayenne Candied Pecans sitting around (Dan is an addict so I keep making them), I threw those in. He also made caramelized balsamic vinegar, but I didn’t think I could make any less than what the recipe calls for without it not working correctly, so I cut that out too.
The strawberry vinaigrette is delicious, and I served the salad with whole pecans, crumbled pecans, and fresh sliced strawberries. I know I’ve mentioned before that I absolutely adore arugula, and the peppery flavor works so nicely with this dressing. The dressing is a wonderful blend of the sweetness of strawberries and the acidity of the shallots and vinegar. It turned out perfectly. It was tall and sexy, just like Sam said. And, incidentally, not unlike the giant bust of George Washington at President’s Park in Williamsburg.
Arugula Salad with Strawberry Vinaigrette
Source: A Chef’s Kitchen
For the dressing:
2 tbsp lemon juice
1/3 cup diced fresh strawberries
1 tbsp champagne vinegar
1 shallot diced
1 tbsp dijon mustard
2 tbsp sugar
1/2 tsp black pepper
1/4 tsp sea salt
1/4 cup canola oil
1/2 cup extra virgin olive oil
In a blender, food processor, or with an immersion blender, combine everything but the two oils. Slowly add the oil while blending. This will suspend the oil in other ingredients, giving it a creamy texture.
For the salad:
1/4 cup candied pecans (recipe here)
1/4 chopped fresh strawberries
4 cups arugula
Toss the arugula in the dressing. Top with pecans and strawberries.