Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Total Time:
30 min
Prep:
10 min
Inactive:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Salad:
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • Kosher salt
  • 1 medium red onion, thinly sliced
  • 5 ounces arugula
  • 1 cup cherry tomatoes, halved
  • Vinaigrette:
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
Directions
  • Special equipment: a mason jar

  • For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.

  • Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)

  • For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.

  • Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.


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