Learn how to make this quick and easy recipe for Baby Arugula Salad from Downright Delicious With Yo-Yo Episode 104.
6 oz very fresh baby arugula
¾ cup toasted walnuts
8 oz sliced pickled beets
¼ cup pickled beet juice
1 tbsp yellow mustard
2 tsp honey
½ cup extra virgin olive oil
Salt & pepper to taste
½ cup shaved parmesan cheese
1
Place the baby arugula on a large platter and put the toasted walnuts all around the lettuce.
2
Spread the pickled beets over the lettuce and in a small bowl, add the yellow mustard, honey and pickling juice and stir well to combine.
3
Using a whisk and working just a few drops at a time, Whisk in the olive oil into the beet juice base. Season with salt and pepper and drizzle over the arugula.
4
Garnish with the shards of parmesan cheese and a touch of sea salt and fresh ground black pepper. Serve with the Broiled Oyster Sauce Ribeyes and the Garlic & Rosemary Mashed Potatoes.
Ingredients
6 oz very fresh baby arugula
¾ cup toasted walnuts
8 oz sliced pickled beets
¼ cup pickled beet juice
1 tbsp yellow mustard
2 tsp honey
½ cup extra virgin olive oil
Salt & pepper to taste
½ cup shaved parmesan cheese