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What goes well in an arugula salad? (And, what I tried that was great.)

I love arugula, and have figured out that it goes nicely with thinly shredded parmesan, olive oil, salt, pepper and lemon. What else do you like in an arugula salad that's meant to be a light meal in itself?

This is what I tried tonight that was really good:

1. Arugula
2. Salt & pepper
3. Marianna215's vinaigrette, recommended here (sans the vinegar):
http://www.chowhound.com/topics/38436...
4. White beans from white-bean-and-fennel-soup here:
http://www.chowhound.com/topics/38236...
5. Grape tomatoes, sliced
6. Fennel bulb, chopped/sliced
7. Walnuts, broken, toasted in pan, first dusted with homemade curry powder linked here:
http://food.cookinglight.com/cooking/...
8. Flaked/shredded good parmesan

I put all that in a bag and shook it, then ate everything but the bag. It was really nice. I'll probably never have that confluence of foods in my kitchen again (just kind of threw the salad together with what was here), but this one really worked out.

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  1. Try adding something sweet as it will compliment the peppery quality of the arugula- I like dried cranberries or cherries and sometimes fresh blueberries or strawberries. I also like sunflower seeds in my salad.

    1 Reply
    1. re: JAC13

      I was going to suggest golden raisins!

    2. Sliced pears, a bit of feather-cut red onion, torn mint, pasta if you want the salad to be the main. I use thin slices/peels of parmagiano-reggiano (sp.?).

      I dress everything but the arugula and/or other greens; lightly mix all just before plating and serving. Keeps the greens in better form.

      1. During the spinach avoiding phase last year we were making one with sliced mushrooms, cucumber, artichokes, sliced egg, and avocado that customers loved. It had a creamy dressing.

        http://frugalcuisine.blogspot.com

        1. The best arugula salad I ever had was one from the 12th Street Grill in Brooklyn. It was a great combination of peppery greens, sweet red grapes, salty/creamy crumbled gorgonzola, and crunchy toasted pecans all in a lemony vinaigrette. YUM! I worked hard to re-produce it in my own home and it remains one of the best salads ever to eat.

          1. I have had luck with Prosciutto di Parma and shaved parmesan with balsamic, olive oil, salt and pepper. Great salad.

            Also did a raspberry reduction dressing (reduced storebought raspberry dressing and added some fresh raspberries after it cooled) with crumbled goat cheese....dressing should be slightly warm to melt the goat cheese....also with walnuts.