Arugula and Apricot salad with lemon dressing
This is a very refreshing salad that is a great side dish to seafood. Spicy arugula is dressed lightly in a lemon dressing. The salad is topped with sliced apricots and toasted pine nuts.
Recipe: Arugula Salad with Apricots, Pine Nuts and Lemon Dressing
Ingredients
- 4 good handfuls of Arugula – washed and dried
- 4 Apricots (either dried or fresh)
- 1/4 C Pine Nuts – toasted in a dry pan or oven
- Radish Micro-greens to garnish (optional see notes)
- Freshly Ground Pepper
- Lemon Dressing (see below)
Instructions
- Thinly slice the apricots. If using fresh apricots, split in half and remove pit then slice into long slivers. If using dried apricots, slice thin slivers like you are carving a flank steak.
- Add the arugula to a large bowl and dress lightly with the lemon dressing. Divide the dressed arugula between four plates. Top with freshly ground pepper.
- Evenly divide the sliced apricots and pine nuts and spread on top of each salad. Add a few micro-greens if you are using them.
Quick Notes
Micro-greens are different than sprouts. Micro-greens are the tops of sprouting plants that have been planted in soil. They don’t have the thin root portion and are bit “meatier” than sprouts. You could substitute thinly sliced radishes for the mirco-greens.
Cooking time (duration): 10
Number of servings (yield): 4
Recipe: Lemon Dressing
Ingredients
- 3 Tbl fresh Lemon Juice (juice of half a lemon)
- Zest from 1/2 a lemon finely grated
- 1 to 2 tsp Honey (to taste)
- 1/2 C Canola Oil or Extra Light Olive Oil
- Small pinch of salt
Instructions
- Put the lemon juice and honey in a small bowl and add a little pinch of salt. Whisk together. While whisking, add the canola oil in a slow stream until the dressing comes together into an emulsion. You can also do this in a blender or small food processor.
Variations
You can also make this dressing with other citrus. Limes work wonderfully well.
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