The Strawberry Arugula Salad is the perfect accompaniment to any meal. Just a few ingredients go a long way here, and the colors together are lovely. I like the pea tendrils because they give the salad an unexpected layer of something green and crunchy.
The vinaigrette, packed with flavor, is so fast and easy to make. I love it's versatility, too. I use it as a topping for crostini or serve it alongside grilled fish or steak. You will probably decide after your first batch that you need this condiment in your fridge more than anything else. And don't worry, no one will judge you for eating it straight from the jar with a spoon. At least I won't!
Cherry Tomato Vinaigrette
3 Tbsp. olive oil, divided
1 pint cherry tomatoes (cut half of the tomatoes in half)
1 shallot, finely chopped
1 Tbsp. red wine vinegar
salt/pepper
2 Tbsp. chopped fresh chives
1. Heat some of the oil in a saucepan over medium heat. Add the shallot and cook until softened.
2. Add the halved and whole tomatoes and cook, stirring occasionally about4-6 min. Mash some of the tomatoes with a spoon.
3. Add the vinegar and olive oil, season with salt and pepper, and add the chives just before serving.
The Strawberry Arugula Salad is the perfect accompaniment to any meal. Just a few ingredients go a long way here, and the colors together are lovely.
Strawberry Salad
1/2 cup slivered almonds (preferably toasted)
2 Tbsp. white wine vinegar
2 tsp. whole grain mustard
1 tsp. poppy seeds
1 tsp. sugar
1/4 cup veg. oil
1 cup shelled fresh peas
3 cups baby arugula
8 oz. fresh strawberries, hulled and halved.
1 cup pea tendrils
1 oz. parmesan, shaved
1. Whisk the first 5 ingredients together and season with salt and pepper.
2. Cook peas in a large saucepan of boiling salted water until tender. Drain.
3. Add arugula, strawberries, pea tendrils, peas, and almonds to the dressing and toss. Top with parmesan.
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