Cooking Index - Cooking Recipes & IdeasArugula Salad With Shallot Vinaigrette And Crostini Recipe - Cooking Index

Arugula Salad With Shallot Vinaigrette And Crostini

Courses: Salads
Serves: 4 people

Recipe Ingredients

  Shallot Vinaigrette
2/3 cup 157mlExtra-virgin olive oil
1 cup 93g / 3.3ozShallot - minced (small)
3 tablespoons 45mlRed wine vinegar
1 lb 454g / 16ozArugula greens - (2 bunches) - washed, and trimmed of stems
  Coarse salt - to taste
  Freshly-ground black pepper - to taste
12   Baguette, 1/2" thick = (day old bread works too)
1/3 cup 78mlShallot oil
2 tablespoons 30mlChopped fresh herbs = (such as thyme, rosemary, parsley; Dry herbs work too)
  Freshly-ground black pepper - to taste
1/2 cup 99g / 3.5ozGrated Parmigiano-Reggiano

Recipe Instructions

For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.

Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.

For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.

Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.

"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B21) - from the TV FOOD NETWORK"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.