My Strawberry And Arugula Salad is a great summertime dish. In one of my earlier posts listed below, I talk about how to make three different kinds of vinaigrettes, Balsamic, Cilantro-Lime, and Lemon Vinaigrettes. I chose to keep this Lemon Vinaigrette very simple. I wanted to make sure the ingredients in the salad were the stars of the show and not overpower them with a stronger flavored vinaigrette.
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 to 6 servings
Equipment: 1 (8-ounce) jelly jar, large salad bowl, salad serving utensils, a small whisk, 1 (2-cup) measuring cup, a paring knife
1 pound of strawberries, hauled and sliced
5 ounces of arugula
3/4 cup of whole maple pecans
1/4 cup of fresh basil, chiffonade style
3 ounces of goat cheese, (crumble over the top of salad)
1/4 cup of fresh lemon juice, 3 juicy lemons
1/2 cup *E.V.O.O.
1 teaspoon Agave nectar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Note: Store extra dressing in an 8-ounce jelly jar. Shake well before using.
Directions For The Lemon Vinaigrette:
In a small bowl, add fresh lemon juice, Agave nectar, Kosher salt, and fresh ground black pepper. Whisk all that together while slowly drizzling (continuously whisking) in *E.V.O.O.
Starting with the arugula, add all the ingredients above into a large salad serving bowl. Using the salad utensils, gently toss everthing together. Lastly, finish by crumbling the fresh goat cheese on top.
Place the salad bowl on the table alongside the serving utensils. Once the Strawberry And Arugula Salad, is plated, that’s when you want to add the Lemon Vinaigrette. I like to use a small ladle to spoon the dressing over the salad right before serving.
There you have it, my Strawberry And Arugula Salad.
*E.V.O.O. is an acronym for Extra Virgin Olive Oil.