Arugula salad with Homemade lemon vinaigrette
This recipe is quick and simple to make and it will quickly become a favorite.
Ingredients
- 1/4 cup sun-dried tomatoes soaked and chopped
- 4 cups arugula
- marcona almonds toasted
- vegan parmesan cheese optional
Lemon vinaigrette
- 2 large lemons juiced (1/3 cup)
- zest of one of the juiced lemons
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup
- 1 clove garlic minced
- 1/3 cup olive oil
- salt & pepper to taste
Instructions
- SOAK. In a small bowl, cover the sun-dried tomatoes in warm water and let soak for 30 minutes. After 30 minutes, drain sun-dried tomatoes and pat dry with paper towel. Chop into small pieces.
- COMBINE. In a medium salad bowl, combine arugula, sun-dried tomatoes, Marconi almonds and vegan parmesan, if using.
DRESSING
- COMBINE. In a small bowl or mason jar, combine lemon juice, zest of 1 lemon, Dijon mustard, maple syrup, minced garlic, salt & pepper and whisk. Add 1/3 cup olive oil pouring slowly into the dressing while whisking. Taste and adjust seasonings adding more salt & pepper if needed.
- DRESS. Dress the salad with 1/3 of the dressing and toss to combine. ADD more dressing, if needed.
- SERVE. Serve on salad plates with some extra fresh ground pepper.
Notes
Marcona almonds are imported from Spain. They are shorter, rounder, softer and sweeter than the California variety. They are blanched and roasted in olive oil and then sprinkled with sea salt. You can find them at Whole Foods, high-end grocers, or online.
The basic vinaigrette ratio. A good rule of thumb is to follow a 1:3 acid-to-oil ratio. For this recipe, I chose a 1:1 ratio to give it more zing, but adjust the proportions to suit your taste.
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