Arugula Salad (gf) Recipe

Name: Loccino Italian Grill & Bars Arugula Salad (GF) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 cups arugula (baby greens); 1.5 cups cherry tomatoes; 3 oz Gorgonzola cheese, crumbled; 1 oz toasted sliced almonds; 1 tbs fresh lemon juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 tbs extra-virgin olive oil; 1 tbs balsamic vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey (or maple syrup); 0.5 tsp garlic, minced; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Loccino Italian Grill & Bar

Time20m

Serves2

Tomatoes, Gorgonzola cheese and toasted almonds served with balsamic vinaigrette dressing.

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Ingredients

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Salad

5 cups arugula (baby greens)

1 1/2 cups Cherry tomatoes

3 oz Gorgonzola cheese, crumbled

1 oz toasted sliced almonds

1 tbs fresh lemon juice

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Balsamic Vinaigrette

3 tbs extra-virgin olive oil

1 tbs Aged balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp honey (or maple syrup)

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Balsamic Vinaigrette

Whisk dressing

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously (or screw on lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a touch more honey if too sharp.

Salad

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Cook, stirring frequently, for about 3–4 minutes until fragrant and lightly golden. Remove from heat and transfer to a small plate to cool (they will continue to brown slightly).

Prepare tomatoes and greens

Halve the cherry tomatoes. Rinse and spin or pat dry the arugula thoroughly to avoid diluting the dressing. Place arugula in a large salad bowl.

Dress and toss

Drizzle about 2 tablespoons of the prepared balsamic vinaigrette over the arugula and lemon juice. Gently toss the greens to coat evenly. Add more dressing if desired but start light to avoid sogginess.

Assemble

Scatter the halved cherry tomatoes over the dressed arugula. Sprinkle crumbled Gorgonzola evenly on top, then add the toasted almonds. Season with the kosher salt and freshly ground black pepper; toss gently once more to combine.

Serve immediately on chilled plates. Pass remaining vinaigrette at the table for guests who want extra.