Winter Arugula Salad
This one will be on repeat, guaranteed! You can use your favorite greens in place of the arugula and radicchio – a hearty winter variety is awesome or even baby kale. The magic is making the dressing right in the bowl you will be serving the salad in – simply whisk the dressing together, then add the greens, toss, garnish, and serve!
The secret to this tasty salad is the bread crumb garnish and the dressing! They’re both simple, yet full of flavors that perk your tastebuds right up and highlight the elements of the salad. I’ve really been enjoying the blend Lakeshore Shallot & Herb seasoning blend from the Spice House, a blend of shallots, green onion and chives – it’s scrumptious! You’ll find it in both the crumb garnish and the dressing!
Winter Arugula Salad
Course: SaladsCuisine: AmericanDifficulty: Easy8
servings20
minutesIngredients
- Herbed Crumble Topping
2 Tbsp Salted Butter
1/2 cup Gluten-Free Panko (can sub standard panko or breadcrumbs of choice)
2 Tbsp Cornflakes crumbs (OMIT for strict Paleo)
1 Tbsp Chives, finely chopped
1/2 tsp Lakeshore Shallot and Herb blend (The Spice House)
- Salad and Dressing
2-3 cloves Garlic, finely chopped (to a paste)
3-4 Tbsp Pecorino Romano, finely grated (OMIT for strict Paleo)
3-4 Tbsp Olive Oil (Graza Drizzle recommended)
Zest and juice of 1-2 Lemons
1/2 tsp Lakeshore Shallot and Herb blend (The Spice House)
1/4 tsp Chipotle Pepper Flakes (can sub standard chili flakes or omit)
Salt and Black Pepper to taste
8 oz Arugula
1-1.5 cups Radicchio, thinly sliced (approximately half a head)
1 cup Pink Lady Apple, thinly sliced into matchsticks
3-4 Tbsp Pomegranate Arils (optional)
Directions
- Add breadcrumbs, corn flake crumbs and butter to a small saucepan. Over medium heat, stir and allow the butter to melt and toast until golden. Add chives and shallot & herb seasoning near the end and stir to combine.
- Remove to a plate to cool before topping salad with desired amount. Save what you don’t use for another time! This is also great on pasta dishes!
- Sprinkle a bit of salt on the chopped garlic and continue to finely dice and press with the side of your knife until you create a “garlic paste” — add that to a shallow salad bowl.
- To the garlic paste, add cheese, olive oil, lemon juice and red pepper flakes, whisk to combine, then add salt and pepper to taste, whisking again.
- Add arugula or greens of choice to the salad bowl, along with thinly sliced apples and pomegranate arils (if using) toss to coat. Sprinkle on additional cheese if desired and crumble topping!
Notes
- For the apple matchsticks, squeeze a little lemon juice all over them after cutting to prevent browning. The herbed crumble topping is also amazing on pasta dishes – make a double batch and keep some on hand! Dressing is best made fresh right in the serving bowl.
