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
whisk
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.
