Arugula, Strawberry and Sautéed Shallot Salad for 2 |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 2 |
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I added mild butter lettuce to the salad to offset the peppery punch of the arugula. Watercress was used in the original recipe. However, due to my mistake I thought I had purchased a lesser known variety of watercress at the farmers' market but it was in fact arugula. (The fine folks in CC set me straight.) Substitute it for the arugula if you wish. From . Ingredients:
2 small french tarragon, sprigs lightly chopped |
1 tablespoon spanish sherry wine vinegar or 1 tablespoon white wine vinegar |
2 tablespoons olive oil |
1 pinch salt |
cracked black pepper, to taste |
1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce) |
1 cup loosely packed arugula, well stemmed (aka rocket) |
1 tablespoon extra virgin olive oil |
2 shallots, peeled and thinly sliced |
1 pinch sugar (i use unbleached white) |
salt |
5 ripe medium-size strawberries, washed, hulled and thinly sliced |
3 tablespoons walnuts, toasted and coarsely chopped (my addition) |
Directions:
1. Note: Salad dressing tastes best prepared at least an hour in advance.
2. Whisk together the salad dressing ingredients and set aside to marinate.
3. Divide and place the butter lettuce and arugula (or watercress) on two salad plates.
4. In a medium skillet, heat a tablespoon of olive oil over medium flame. Add the shallots, a pinch of sugar, and a little salt, and sauté until they just start to soften, about 2 minutes (you just want to take the raw edge off them).
5. Arrange the shallots over the butter lettuce and arugula. Add the strawberries.
6. If using, garnish the salad with the toasted walnuts.
7. Serve with the salad dressing on the side.
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