Arugula Salad with Raspberry Glazed Onions
Farmers' market salad greens and spring onions are the stars of this simple salad. The bitter arugula is balanced with the sweet raspberry glazed onions and a nut dressing. Originally served as part of: Summertime.
Ingredients
- 2 cups arugula (cleaned and gently packed)
- 1 cup red spring onions (chopped, bulb and tops)
- ½ tablespoon extra virgin olive oil
- 1 teaspoon raspberry vinegar
- ½ tablespoon walnut oil
- salt & pepper
Instructions
We start with the cleaned arugula in a large salad bowl and the chopped onions on the cutting board.
We heat a medium-sized pan with the oil over medium heat. When hot, the chopped spring onions are added. We stir for a few minutes, lowering the heat as necessary. We want the onions to become tender but not browned. Next, the vinegar is added directly to the hot pan (we are careful to stand back from the fumes!).
The hot vinegary onion mixture is tossed with the arugula. The salad is drizzled with the walnut oil and sprinkled with salt and freshly ground black pepper.
Ingredients
- 2 cups arugula (gently packed)
- 1 cup red spring onions (chopped, bulbs and tops)
- ½ tbsp extra-virgin olive oil
- 1 tsp raspberry vinegar
- ½ tbsp walnut oil
- salt and pepper
Instructions
Put the arugula in a large salad bowl and chop the spring onions.
Grown-up
Heat the oil in a medium pan over medium heat and cook the onions a few minutes, lowering the heat as needed, until tender but not browned. Add the vinegar to the hot pan; stand back from the fumes.
Toss the hot onions with the arugula, drizzle with walnut oil, and season.