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Jun 28, 2009 12:23 PM

Just made a great salad: arugula and strawberry

My garden arugula is out of control. So I wanted to use as much of it as possible for a brunch today and this is what I came up with. It was fantastic. I didn't measure anything, so I can't give amounts, sorry.

Big platter deeply covered with torn arugula leaves. A lot of it. Top with a bunch of quartered strawberries - the best local strawberries you can find. Some chopped red onion, crumbled goat cheese and chopped toasted hazelnuts. For a dressing - hazelnut oil, white balsamic vinegar, a dash of Dijon, salt and pepper whisked together. Drizzle over salad. That's it. Raves ensued.

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  1. That sounds amazing, I must try that!

    1. brava, nyleve! sounds delicioso.

      2 Replies
      1. re: alkapal

        I think what I liked most about it was the sweetness and slight acidity of the strawberries against the sharp arugula. Unlike many recipes for spinach and strawberry salad, it really came across as savoury rather than sweet. I'll make that one again.

        1. re: Nyleve

          and the goat cheese's piquancy to play off the berries' sweetness, and the herbal bite of arugula (which i adore).

      2. For a variation, try thin-sliced gala apples, just a little oil and lemon juice, toasted walnuts, thin-shaved parmesan, toasted walnuts, and a dash of Chinese 5-spice powder, plus red onion bits.

        I think your salad hit on what I love about the salad above, in terms of fruit/sour/sweet etc.

        1 Reply
        1. re: Cinnamon

          Sounds great. Will try when apple season begins!

        2. Gosh, I haven't posted on this board for ages but in searching around for some recipes, I stumbled on this thread and decided to start here!

          Your salad sounds delicious - at one of our local restaurants, they serve a similar salad that I make at home now. It has baby arugula and strawberries, goat cheese and chopped toasted almonds. No dijon in the dressing - instead, the balsamic dressing has a touch of truffle oil which adds an intoxicating new level of flavour. One of my favourite summer salads.

          1 Reply
          1. re: peppermint pate

            That sounds good too. I love arugula in salads that aren't 'wet' - just a little bit of dry toasty ingredient, a bit of oil, well tossed with it - to intensify the taste, and a slight squirt of lemon or whatever - sometimes that's not necessary. Oil is better than water-wet.

          2. Also delicious with shaved or thinly sliced fennel!

            1 Reply
            1. re: 2kindsofcheese

              oh yes, fennel and arugula, with some parm! match made in foodie-heaven.