Arugula Salad with Shallot Vinaigrette and Crostini

Name: Arugula Salad with Shallot Vinaigrette and Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (4 glugs) extra-virgin olive oil; 1 small shallot, minced; 3 tablespoons (3 splashes) red wine vinegar; 1 pound arugula greens, 2 bunches, washed and trimmed of stems; Coarse salt and black pepper; 12 slices baguette, 1/2-inch thick, day old bread works too; 1/3 cup shallot oil; 2 tablespoons fresh herbs such as thyme, rosemary, parsley (dry herbs work too), chopped; Freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano

Servings: persons

1
For the vinaigrette: Pour olive oil into a microwave safe dish.
2
Add shallots to oil and place oil in microwave.
3
Heat oil and shallots for 30 seconds on high.
4
Remove from microwave and let stand 5 minutes.
5
(Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.
6
Remove from heat and let stand until cool.)
7
Reserve 1/3 of a cup of the shallot oil for the crostini.
8
Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
9
For crostini: Cut day old or frozen bread into rounds 1/4-inch thick.
10
Char grill or broil toasts on each side.
11
Dot toasts with your infused shallot oil.
12
Top toasts with chopped herbs, black pepper and grated cheese.
13
Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
14
Assembly: Drizzle vinaigrette over salad and toss to coat.
15
Season with salt and pepper, to your taste.
16
Serve with crostini.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup (4 glugs) extra-virgin olive oil, 1 small shallot, minced, 3 tablespoons (3 splashes) red wine vinegar, 1 pound arugula greens, 2 bunches, washed and trimmed of stems, and more.

Yes, Arugula Salad with Shallot Vinaigrette and Crostini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!