Recipe For Arugula Salad with Pesto Vinaigrette


I’m often asked what makes a salad delicious and my immmediate response is the dressing. You can make it very simply with vinegar and olive oil, but this time around I used the elements from the salad itself to increase the flavor.

The salad dressing is a combination of arugula, mâche, pine nuts and green olives. Sprinkle a little crumbled feta cheese and the salad is complete.

1. Info for Arugula Salad with Pesto Vinaigrette

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Arugula Salad with Pesto Vinaigrette

  • 3 cups arugula
  • 2½ cups mâche (see tips)
  • ⅓ cup pine nuts
  • ¼ cup feta cheese, crumbled
  • ¼ cup Calebrese green olives, pitted
  • 2 teaspoons honey
  • 1 clove pickled garlic (or raw garlic)
  • 1½ tablespoons red wine vinegar, freshly squeezed
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper, freshly ground
  • ¾ teaspoon salt
  • ¾ cup olive oil

3. Directions:

  1. For the pesto vinaigrette: Blanch (dip for 10 seconds in boiling, salted water then transfer to an ice-cold bath) ½ cup arugula, drain, pat dry on a paper towel and roughly chop.  In a mortar and pestle, combine the blanched arugula, pickled garlic, vinegar, salt and pepper.  Grind into a smooth paste. Add honey, mustard 2 tablespoon pine nuts and 1 olive (for a salty note). Slowly add the olive oil; stir until it’s incorporated.  Add about 2 tablespoons (or more) of water if necessary, forthe right consistency. Adjust seasoning.
  2. Assembly time: Place the remaining arugula and mâche leaves in a salad bowl. Sprinkle the pine nuts, green olives and feta cheese over the greens. Add the pesto vinaigrette and toss.

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