Arugula Salad Recipe

Prepare shallots

Peel and very thinly slice 2 large shallots. Separate slices into rings or small strips so they fry evenly.

Heat oil

Pour 1 cup neutral oil into a small heavy-bottomed skillet or saucepan to a depth of about 1/2 inch. Heat over medium-high until shimmering and a small piece of shallot sizzles when added (about 325–350°F / 160–175°C).

Fry shallots

Working in one layer if possible, add the sliced shallots to the hot oil and fry, stirring occasionally, until golden brown and crisp, about 2–4 minutes. Watch carefully to avoid burning; remove as soon as color is even and crisp.

Drain and season

Using a slotted spoon, transfer the fried shallots to a paper towel–lined plate to drain. Immediately sprinkle with 1 tsp kosher salt. Let cool; they will crisp further as they cool. Reserve any used oil for other cooking (optional) once cooled and filtered.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1 tsp freshly ground black pepper.

Whisk vigorously (or seal jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or more vinegar/lemon for brightness.

Place 5 cups of washed and dried arugula in a large mixing bowl.

Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, and 1 cup toasted chopped walnuts to the arugula.

Pour the dressing over the salad — start with about 3/4 of the dressing and toss gently with tongs or salad servers to coat the leaves evenly. Add more dressing if needed, but avoid overdressing.

Toss in or arrange 4 oz Forx Farm gouda (shaved or in small wedges) on top of the dressed salad.

Scatter the cooled crispy shallots over the salad for crunch and immediate service.

Finish with a final light grind of black pepper to taste and serve immediately so the shallots remain crisp.