Good arugula salad recipes are not that easy to find. Too often I find that they are unbalanced and either the arugula overpowers the dressing or vice versa. But this year, I had some success with my garden. I love gardens, but unfortunately my green thumb is more of a light green than a bright, vibrant green. So you can imagine how excited I was when I planted from seeds and watched as my arugula grew. And grew. And grew some more. We have a lot of arugula. So I wanted to come up with a really good arugula salad recipe. So I started to play with different dressings. I wanted something with some sweet and also some savory. So I came up with this idea of using my caramelized shallot dressing. And I really like it.
As you can see in the video, I went to one of my planters and picked some fresh arugla, washed it and started making this caramelized shallot dressing. Shallots are my favorite onion. They have a distinct sweet taste while still retaining the native savoriness of an onion. And when heated the sweetness intensifies giving off the most wonderful smell. Once you throw the olive oil and butter into the mix, the caramelized shallots start to wilt down the way I want them. Add a little seasoning and you have the makings of a wonderful carmalized shallot dressing. I pair it with the arugula but you could use red leaf lettuce just as easily. Give it a try and let me know. Would love your thoughts!
Arugula Salad Recipe with Caramelized Shallot Dressing
- Fresh arugula
- Shallots, 1 large bulb
- 1/4 cup olive oil
- 2-3 tbsp butter, unsalted
- 1/2 tsp salt AND 1/2 tsp sea salt
- 1/2 tsp Italian Seasoning
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and Pepper
Clean and dry fresh arugula and set aside. In sauce pan heat olive oil and butter on med/high heat. Slice shallot and add to pan. Add salts and Italian seasonings and cook until shallots start to carmelize, 5-8mins. Remove from heat.
In a shallow bowl arrange arugula. Using tongs spread shallots evenly over arugula along with any liquid from the pan. Sprinkle salt and pepper. Drizzle olive oil and vinegar. Toss and serve.