Arugula Salad With Lemon Tarragon Vinny |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I hope you love this dish as much as I loved creating it. -Leah Ingredients:
salad |
one container of arugula |
1 fresh ear of corn, cut off the cob |
1/4 cup thinly sliced macadamia nuts, almonds or cashews |
if making this dish in the winter, you can use a more firm lettuce like frisee(curly endive) and use pomegranate seeds instead of the corn. |
lemon and tarragon dressing |
1/4 cup fresh lemon juice |
1/2 cup olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 cloves garlic, minced |
1/2 cup fresh tarragon, roughly chopped. |
optional: dash red pepper flakes(or more if you like spice like i do). |
Directions:
1. For the salad, combine all ingredients in a bowl...like you would for any salad...
2. For the dressing, combine all ingredients, minus the oil in a bowl. Once combined, slowly start to emulsify the oil to the other ingredients with a whisk to create a vinaigrette.
3. Now that your vinaigrette is finished, toss it with the salad-but not all of it because it might be too overpowering and arugula is very delicate. You can always have dressing left over!
4. Eat it and enjoy!
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