Arugula Salad with Lemon Vinaigrette

Hi folks! I hope everyone is doing okay! Honestly, I am missing my family and friends. I miss human contact…..who knew? I never realized just how much I thrived on human interaction. Guess I wouldn’t be very good on an island alone. I don’t think “Wilson” would be enough to sustain me.

I love to cook but I miss going out to dine. Nothing like sharing a good bottle of wine, or two, with family and friends. We go to certain restaurants because we like certain dishes. Some dishes I like so well that I will come home and re-create them.

One of our favorite places serves this particular salad. Actually, my daughter tried it first. All she had to say was, “it’s so light, lemony, and fresh”. I was sold and ordered it on our next visit. Her description was perfect. When we go there, this is usually what I order.

Crisp, slightly bitter arugula, with shards of thinly sliced fennel. Also with sweet, grape tomatoes that have been halved. Topped with creamy, fresh goat cheese. The salad is lightly dressed and tossed in the vinaigrette. The restaurant always serves a paillard of chicken breast on the side. Basically a flattened chicken breast that is seasoned with salt and pepper. It is then shallow fried in oil on both sides. It’s fantastic and there is nothing more to say!

The vinaigrette, I have discovered, goes well on a variety of salads. So when life gives you lemons, make this vinaigrette. You might want to grab a bottle of buttery Chardonnay to go with it. I hope you enjoy it!

  • Servings: 6-8
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 2 lemons, juiced
  • 1 Tbsp white or champagne vinegar
  • 1/2 Tbsp creamy Dijon mustard
  • 1 clove of fresh garlic, grated
  • 1 Tbsp of honey, add more or less to your taste
  • 1/2 C olive oil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add the first 5 ingredients to a mixing bowl.
  2. With a wire whisk, slowly drizzle the olive oil continuously whisking and continue to whisk until the mixture becomes creamy in appearance.
  3. Add salt and pepper to taste.
  4. Store any leftovers in the refrigerator in a jar.

Note: I love grey sea salt and fresh ground pepper here. Kosher salt also works well.

Til next time,

Ciao xoxo

Viki D

 

Published by

Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s