Chris' Recipes

Bon Appetite!

Arugula Salad with Orange Vinaigrette

Written By: Chris - Jun• 22•12

I was inspired to make an Arugula Salad following a recent trip to the Valley.  We admire the variety of fresh options that we are introduced to while traveling out to CA.  Along with our friends, we enjoyed Arugula salads at a couple of different venues.  Each of us enjoyed them because the salads were unique and combined bright flavors.  Arugula’s flavor is often noted as peppery.  It is somewhat stronger than most lettuces, so it’s often mixed with other greens but I wanted to create something similar to what we had enjoyed.  I created this salad using it alone.

Arugula is an aromatic, leafy green typically found loose leaf in bins or bags at the grocery store.  It is a member of the same botanical family as watercress, cabbage, and broccoli.  Overall, it’s healthy too! (it is sometimes called Rocket, Roquette, or Rucola)

We enjoyed the sharpness of the greens, dressed with the sweetness of orange, the bite of ginger and the tang of the white balsamic.  Add the salty, rich flavor of the Pancetta and Parmesan and I think you too will see this makes a delightful side dish!

Ingredients:

Dressing:
2 Tablespoons white Balsamic Vinegar
Orange rind
Juice of fresh Orange
1 Tablespoon Honey
1 teaspoon fresh grated Ginger
1/2 to 2/3 Cup Olive Oil, divided
Kosher Salt
Freshly ground Black Pepper

Package of fresh Organic Arugula lettuce leaves
Pancetta (to desired liking 8-10 thin strips to serve 4 salads)
1/2 Cup Parmesan Cheese

In the oven or on the stove, cook the Pancetta until it is crisp.  Drain on paper towels to discard any fat.

Wisc together the dressing ingredients.

Gently dress the Arugula with the dressing.  Top with crumbled Pancetta and shaved Parmesan cheese.   Serve alone or along side of your dinner.

We enjoyed ours with a delicious Rose from our friend Gary Wooton’s creations!

Enjoy!

Cheers!
~Chris

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