Arugula, Strawberry and Sautéed Shallot Salad for 2
- Ready In:
- 17mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
-
Salad Dressing
- 2 small French tarragon, sprigs lightly chopped
- 1 tablespoon spanish sherry wine vinegar or 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 pinch salt
- cracked black pepper, to taste
-
Salad
- 1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce)
- 1 cup loosely packed arugula, well stemmed (aka rocket)
- 1 tablespoon extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- 1 pinch sugar (I use unbleached white)
- salt
- 5 ripe medium-size strawberries, washed, hulled and thinly sliced
- 3 tablespoons walnuts, toasted and coarsely chopped (my addition)
directions
- Note: Salad dressing tastes best prepared at least an hour in advance.
- Whisk together the salad dressing ingredients and set aside to marinate.
- Divide and place the butter lettuce and arugula (or watercress) on two salad plates.
- In a medium skillet, heat a tablespoon of olive oil over medium flame. Add the shallots, a pinch of sugar, and a little salt, and sauté until they just start to soften, about 2 minutes (you just want to take the raw edge off them).
- Arrange the shallots over the butter lettuce and arugula. Add the strawberries.
- If using, garnish the salad with the toasted walnuts.
- Serve with the salad dressing on the side.
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RECIPE SUBMITTED BY
COOKGIRl
United States