Arugula is one of my all-time favorite greens. There is something so magical about each spicy and peppery bite that you just can’t replicate with the boring romaine or iceberg varieties that dominate the shelves at the store. Don’t get me wrong, there is a time and place for all types of greens – I do like romaine lettuce for the killer caesar salad we do (I promise to do a post on this soon)…but years of salads heavy on the iceberg has turned me off it for a while.
I really haven’t had much of an opportunity to use it at home this year as it has been ridiculously hard to find any at the market. So needless to say – I was literally jumping up and down, squealing like a little schoolgirl when a trip to pick up some unsalted butter netted a couple of boxes of “my precious” arugula. I’m sure that I got more than one strange look from the other customers in the store. AND…the best part about this recipe is that other than the greens (* this salad is also equally as delicious when you use watercress), everything else is a pantry staple.
Box of arugula (142g)
1/2 Red onion, cut into thin rings
1 can mandarin oranges, segments and juice reserved
3 oz. pecans, toasted and chopped
reserved juice from mandarin oranges
4 tsp. whole grain Dijon mustard
4 tbsp. white wine vinegar
2 tbsp. olive oil
2 tsp. sugar
1. Toast nuts in a 375F oven until starting to become fragrant. Remove from oven and let cool down.
2. Place dressing ingredients into a small bowl and whisk well. Set aside.
(or if you are in need of a little fun – place all ingredients in a small jar and shake it baby!)
3. Combine arugula greens, red onion, mandarin oranges and pecans in a large serving bowl.
4. Before serving salad, mix dressing again.
5. Toss or drizzle the salad with dressing.