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Arugula Salad With Red Onion And Pecans

serves 4

Toasted pecans, minced garlic, red onion and a balsamic vinaigrette dress a simple but showstopping arugula salad.

This recipe is part of Andrew Schloss's Sunday Dinners.


1/2 cup pecans
1/3 cup extra-virgin olive oil
1/4 cup aged balsamic vinegar
1/4 cup red wine vinegar
1 tablespoon minced garlic
1 pound arugula, washed, dried and stems removed
1/4 red onion, thinly sliced


prep: 5 minutes
total: 10 minutes


small skillet
small mixing bowl
large mixing bowl


1. In a small skillet over moderate heat toast the pecans, stirring constantly until lightly browned and very aromatic, about 3 minutes. Or toast in a low-sided microwave safe dish for 2 minutes. Set aside.

2. Mix the olive oil with the balsamic vinegar, garlic and a sprinkling of salt and pepper. Set aside.

3. Just before serving, whisk the dressing vigorously and pour over the arugula. Toss gently. Mound 3/4 cup of the dressed greens on plates, top with red onion and scatter with pecans.

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