Simple Arugula Salad Recipe

I look forward to each spring in part because it brings an abundance of arugula to our garden. I really like the nutty, slightly peppery taste of fresh arugula – also called “rocket” – and I try, when using it in a salad, not to bury the flavor of the arugula with too many ingredients.…

Ted Scheffler

April 13, 2018

Don’t worry too much about exact measurements. As with most salads, you can increase or decrease the amounts of your favorite ingredients as you wish, and also experiment with other ingredients not listed.

Ingredients:

A big bunch of arugula, 4-6 cups, rinsed and dried
A couple of glugs of extra-virgin olive oil — approx. 1-2 Tbs
One glug of wine vinegar (I like to use Champagne vinegar) — approx. 1/2 Tbs.
Salt and freshly ground black pepper, to taste
1 cup grape or cherry tomatoes, sliced in half
3 Tbs. pine nuts (I like to toast them briefly in a dry skillet before using; it intensifies the flavor of the nuts.)
1/4 cup grated Parmigiano-Reggiano cheese
1 avocado — peeled, pitted and sliced

Method:

Place the arugula in a large bowl. Drizzle the olive oil and vinegar over the arugula and toss. You just want to very lightly coat the delicate leaves, not soak them.
Add salt and pepper, to taste.
Add all the remaining ingredients except the avocado and toss well.
Serve the salad on plates, garnished with the sliced avocado. If you add the avocado to the salad while tossing it, it gets mushy.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, Utah Bites

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.