Summer Chopped Salad With Arugula Vinaigrette Recipe

Name: Summer Chopped Salad With Arugula Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot; 1 ½ tablespoons balsamic vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Dijon mustard; ⅓ cup olive oil; salt & freshly ground black pepper; ¼ cup packed coarsely chopped arugula leaf (rocket leaves in the UK); 12 lb mixed salad green, finely chopped; 1 large ripe tomatoes, coarsely chopped; 12 cucumber, peeled, seeded, and cut into 1/4 inch dice; 1 ear yellow sweet corn (or white corn); ¼ cup coarsely shredded parmesan cheese (use a shredder or swivel peeler)

Servings: persons

1 shallot
1 ½ tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
⅓ cup olive oil
salt & freshly ground black pepper
¼ cup packed coarsely chopped arugula leaf (rocket leaves in the UK)
12 lb mixed salad green, finely chopped
1 large ripe tomatoes, coarsely chopped
12 cucumber, peeled, seeded, and cut into 1/4 inch dice
1 ear yellow sweet corn (or white corn)
¼ cup coarsely shredded parmesan cheese (use a shredder or swivel peeler)

1
Peel the shallot and mince in a food processor using the metal blade.
2
Add the vinegar, lemon juice and mustard and process to combine.
3
With the machine running gradually add the oil to emulsify.
4
Add the salt, pepper and arugula (rocket) and pulse to blend well.
5
Taste and adjust seasonings if required.
6
In a large salad bowl, combine all salad ingredients and the cheese.
7
(shuck the corn and cut the kernels off) Add the vinaigrette and toss until well coated.
8
Divide the salad amongst individual plates and serve.
9
You may make the dressing up to 1 day in advance.
10
Just whisk well before using.
11
The salad can be prepared 2 hours ahead and refrigerated.
12
Dress just before serving.
13
You may use 1/4 cup crumbled Goat's cheese instead of the Parmesan if you wish.

278

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 12 ingredients. The key ingredients include: 1 shallot, 1 ½ tablespoons balsamic vinegar, 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and more.

Yes, Summer Chopped Salad With Arugula Vinaigrette 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.

Summer Chopped Salad With Arugula Vinaigrette

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