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Arugula Salad Recipe

Name: Brine Seafood & Raw Bars Arugula Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups fresh arugula; 2 cups roasted beets (peeled, sliced or cut into wedges); 1 log goat cheese log (4–6 oz); 1 tbs all-purpose flour; 1 piece large egg; 2 tbs milk; 3 tbs panko breadcrumbs; 3 tbs vegetable oil (for shallow frying); 3 oz spiced pecans (see dressing section for spices); 0.25 cup thinly sliced red onion; 1 cup segmented orange or grapefruit; 3 oz pecan halves; 1 tsp brown sugar; 0.25 tsp smoked paprika; 0.125 tsp ground cinnamon; 0.125 tsp salt; 1 tsp unsalted butter; 3 tbs extra-virgin olive oil; 2 tbs fresh orange juice; 1 tbs fresh lemon juice; 1 tsp honey; 0.5 tsp Dijon mustard; 1 tsp white wine vinegar; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Brine Seafood & Raw Bar

Time40m

Serves4

Fried goat cheese/ beets/ spiced pecans/ citrus vinaigrette

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Ingredients

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Salad

6 cups fresh arugula

2 cups roasted beets (peeled, sliced or cut into wedges)

1 log goat cheese log (4–6 oz)

1 tbs 00 bread flour

1 piece large egg

2 tbs Milk

3 tbs Panko breadcrumbs

3 tbs vegetable oil (for shallow frying)

3 oz spiced pecans (see dressing section for spices)

1/4 cup thinly sliced red onion

1 cup segmented orange or grapefruit

Spiced Pecans

3 oz pecan halves

1 tsp Brown sugar

1/4 tsp Smoked paprika

1/8 tsp Ground cinnamon

1/8 tsp Celtic sea salt

1 tsp Unsalted butter

Citrus Vinaigrette

3 tbs extra-virgin olive oil

2 tbs fresh orange juice

1 tbs fresh lemon juice

1 tsp Honey

1/2 tsp Dijon mustard

1 tsp white wine vinegar

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Spiced Pecans

Toast and spice pecans

Heat a small skillet over medium heat. Add butter and let it melt, then add pecans, brown sugar, smoked paprika, cinnamon, and salt. Stir constantly for about 3–4 minutes until pecans are fragrant and sugar begins to melt and coat the nuts. Transfer to a sheet of parchment to cool and separate; set aside.

Citrus Vinaigrette

Combine orange juice, lemon juice, white wine vinegar, honey, and Dijon mustard in a small bowl or jar. Whisk or shake until honey and mustard are fully incorporated. Slowly whisk in olive oil until emulsified. Season with salt and black pepper to taste. Taste and adjust acidity or sweetness as desired. Refrigerate briefly if not using immediately.

Salad

Prepare roasted beets (if not already roasted)

If using raw beets, preheat oven to 400°F (200°C). Wrap beets individually in foil, roast on a baking sheet for 45–60 minutes until tender when pierced with a knife. Allow to cool slightly, peel, and slice or cut into wedges. Let cool to room temperature.

Form and bread goat cheese

Slice the goat cheese log into 6 rounds, about 1/2-inch thick. Set up a breading station: place flour in one shallow bowl, beat the egg with milk in a second bowl, and place panko breadcrumbs in a third bowl. Lightly dust each goat cheese round in flour, shaking off excess, dip into the egg wash, then press into panko to coat both sides. For a thicker crust, repeat the egg and panko step once more. Chill the coated rounds in the refrigerator for 10–15 minutes to help the crust adhere.

Fry goat cheese

In a skillet, pour enough vegetable oil to cover the bottom about 1/8-1/4 inch deep and heat over medium-high until shimmering but not smoking (about 325–350°F if using a thermometer). Carefully add the chilled, breaded goat cheese rounds and fry 1–2 minutes per side until golden brown. Use a spatula to flip gently. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Assemble salad

Place arugula in a large bowl. Add cooled roasted beets, segmented citrus, and thinly sliced red onion. Drizzle about three-quarters of the citrus vinaigrette over the salad and toss gently to coat—add more vinaigrette to taste. Divide the dressed salad among 4 plates or 2 large plates. Top each portion with 3 fried goat cheese rounds (or distribute as preferred). Scatter spiced pecans over the salad and finish with a light grind of black pepper. Serve immediately so the fried goat cheese remains warm and crisp.