Arugula Salad with Garlic Balsamic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
2 garlic cloves, or to taste |
1/4 teaspoon salt |
1 tablespoon minced shallot |
2 tablespoons balsamic vinegar |
1/4 cup extra-virgin olive oil |
3 bunches arugula (about 1 pound total) |
1 pint vine-ripened cherry tomatoes, halved |
1 carrot, shredded |
Directions:
1. Make vinaigrette: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
2. Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
3. Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.
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