Arugula and Strawberry Salad

My first exciting afternoon was spent at Mountain Sweet Berry Farm in Roscoe, New York: A bunch of us chefs sat in awe as Rick Bishop drove[ us around the property in his car and pointed out all of the wondrous things growing there. The arugula was beautiful. A few rows away stood the rows of tiny strawberries. The choice was clear. A salad formed in my head: one that would showcase how delicious strawberries can be when used outside of the "dessert" realm.]

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons sherry vinegar
  • 1/2 teaspoon granulated sugar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon canola oil
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 2 cups arugula leaves
  • 1 generous pint fresh strawberries, washed, dried and split lengthwise
  • Sprinkle poppy seeds
Directions
  • In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.

  • Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.


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