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

 

TARRAGON VINAIGRETTE

I adore salads in the summer. They are cool, crunchy, and easy on the waistline. Of course, it is all about the dressing for me. It can be the most beautiful salad in the world. If the dressing isn’t good, it’s just a waste of good vegies.

We have a favorite French restaurant we frequent in Cambridge, Maryland. It is called Bistro Poplar. Honestly, every time I am in there I am transported to another place and time. They have a Bibb lettuce salad with goat cheese and a fantastic vinaigrette. I don’t have the exact recipe but this one comes close. We eat there as often as possible. When I can’t go there, I make this.

99B12E84-3D81-4945-9CFB-48341E77CFFD

My salad consists of soft, Bibb lettuce leaves. I chop a few chives, and add approximately one tablespoon of warm goat cheese. I have also been known to throw a few toasted pine nuts in there for extra crunch. Drizzle lightly with the dressing and add some salt and pepper. Voila, salad done!

BF2A4634-9646-4507-88C7-A39FB37D98C5.jpeg

TARRAGON VINAIGRETTE

  • Servings: 3/4 cup
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 3 Tbsp tarragon vinegar
  • 1 tsp lemon, fresh squeezed
  • 1/2 shallot, finely chopped
  • 1 tsp Dijon mustard, seedless
  • 1/2 C olive oil
  • 1 tsp kosher salt
  • 1 tsp pepper, freshly ground

DIRECTIONS:

  1. In a small mixing bowl combine the first  4 ingredients and mix together.
  2. Slowly drizzle in the olive oil, while continuously whisking it together.
  3. Add the salt and pepper, taste and add more to taste if needed.

If you’re in the area check out Bistro Poplar. I would definitely call for reservations. You don’t want to miss this one!

http://www.bistropoplar.com/

Til next time,

Ciao xoxo

Viki D