Arugula Salad Recipe

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt and optional peppercorns. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place the thinly sliced apple and red onion in a heatproof container or jar. Pour warm brine over them so slices are submerged. Let sit at room temperature for 20–30 minutes for quick pickling. For stronger flavor, refrigerate 1–2 hours. Drain before assembling; reserve a little pickling liquid if you want to loosen the vinaigrette later.

Line a small baking sheet with parchment paper and set nearby. In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir gently to moisten; without stirring, bring to a boil over medium heat. Watch carefully as syrup turns color.

When syrup reaches a deep amber color (about 300–320°F if using a thermometer, or 6–8 minutes), remove pan from heat. Immediately stir in 3/4 cup chopped pistachios, 1 tablespoon cold butter, and 1/8 teaspoon kosher salt until nuts are coated and syrup is glossy.

Quickly pour the mixture onto prepared parchment and spread thin with an offset spatula to about 1/8–1/4 inch thickness. Let cool completely (10–15 minutes) then break into irregular shards. Aim for bite-size pieces for sprinkling.

In a small bowl or jar, combine 2 tablespoons finely chopped smoked black olives (or 1 tablespoon olive tapenade), 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot and 1 teaspoon fresh lemon juice.

Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper to taste. If dressing is too thick or too acidic, add up to 1 teaspoon reserved pickling liquid or water to adjust consistency and flavor.

Place 6 cups of trimmed, dry arugula in a large salad bowl.

Add drained pickled apple slices (about 1 cup), drained pickled red onion (about 1/2 cup) and 1/2 cup thinly sliced cucumber to the bowl, along with 1/4 cup dried cranberries. Toss gently to combine.

Drizzle about half of the smoked olive vinaigrette over the greens (start with 2–3 tablespoons), then toss gently and taste. Add more dressing as needed to lightly coat the leaves without saturating them.

Scatter 3/4 cup shaved or small-wedge Manchego evenly over the salad.

Sprinkle broken pistachio brittle shards (about 3/4 cup) over the top for crunch and garnish with any remaining vinaigrette if desired.

Serve immediately so the brittle stays crisp. Pass extra dressing on the side.