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Arugola, Spinach And Strawberry Salad

This arugola, spinach, and strawberry salad is a favorite of diners at the charming and innovative restaurant Osteria la Fontanina in Verona. It is a nice departure from the traditional insalata verde (mixed salad). The warm honey and balsamic vinegar dressing is a nice compliment to the spiciness of the arugola.

Cuisine: Italian
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 teaspoon 5mlUnsalted butter
1/4 cup 59mlPine nuts
2 cups 80g / 2.8ozArugola leaves - washed
2 cups 80g / 2.8ozSpinach leaves - washed
1 cup 237mlThinly-sliced fresh strawberries
1/4 cup 36g / 1.3ozDiced citron
2 tablespoons 30mlHoney
2 tablespoons 30mlBalsamic vinegar
3 tablespoons 45mlExtra-virgin olive oil
1/4 teaspoon 1.3mlSalt

Recipe Instructions

In a small saute pan, melt the butter and toast the pine nuts until they are lightly browned. Transfer the pine nuts to a small bowl and set aside.

If you have a salad spinner, spin dry the arugola and spinach leaves. Otherwise wrap the leaves in several layers of paper towels and squeeze on the towels to eliminate excess water. Tear the leaves into pieces and put them in a salad bowl. Add the strawberries, and citron.

Heat the honey and balsamic vinegar together in a small saucepan just until the honey melts. Transfer the mixture to a small bowl and whisk in the olive oil 1 tablespoon at a time until an emulsion is created. Stir in the salt.

Just before serving, pour the dressing over the salad and toss gently. Sprinkle the pine nuts over the top and serve immediately.

Source:
"Ciao Italia at http://www.ciaoitalia.com"

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