Arugula, Strawberry and Sauteed Shallot Salad for 2 Recipe

Name: Arugula, Strawberry and Sauteed Shallot Salad for 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small French tarragon, sprigs lightly chopped; 1 tablespoon spanish sherry wine vinegar or 1 tablespoon white wine vinegar; 2 tablespoons olive oil; 1 pinch salt; cracked black pepper, to taste; 1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce); 1 cup loosely packed arugula, well stemmed (aka rocket); 1 tablespoon extra virgin olive oil; 2 shallots, peeled and thinly sliced; 1 pinch sugar (I use unbleached white); salt; 5 ripe medium-size strawberries, washed, hulled and thinly sliced; 3 tablespoons walnuts, toasted and coarsely chopped (my addition)

Servings: persons

2 small French tarragon, sprigs lightly chopped
1 tablespoon spanish sherry wine vinegar or 1 tablespoon white wine vinegar
2 tablespoons olive oil
1 pinch salt
cracked black pepper, to taste
1 cup butter lettuce, rinsed and spun dried (or any mild tasting loose leaf lettuce)
1 cup loosely packed arugula, well stemmed (aka rocket)
1 tablespoon extra virgin olive oil
2 shallots, peeled and thinly sliced
1 pinch sugar (I use unbleached white)
salt
5 ripe medium-size strawberries, washed, hulled and thinly sliced
3 tablespoons walnuts, toasted and coarsely chopped (my addition)

1
Note: Salad dressing tastes best prepared at least an hour in advance.
2
Whisk together the salad dressing ingredients and set aside to marinate.
3
Divide and place the butter lettuce and arugula (or watercress) on two salad plates.
4
In a medium skillet, heat a tablespoon of olive oil over medium flame.
5
Add the shallots, a pinch of sugar, and a little salt, and saute until they just start to soften, about 2 minutes (you just want to take the raw edge off them).
6
Arrange the shallots over the butter lettuce and arugula.
7
Add the strawberries.
8
If using, garnish the salad with the toasted walnuts.
9
Serve with the salad dressing on the side.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 small French tarragon, sprigs lightly chopped, 1 tablespoon spanish sherry wine vinegar or 1 tablespoon white wine vinegar, 2 tablespoons olive oil, 1 pinch salt, and more.

Yes, Arugula, Strawberry and Sauteed Shallot Salad for 2 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.

Arugula, Strawberry and Sauteed Shallot Salad for 2

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