Barefoot Contessa Arugula Salad

Barefoot Contessa Arugula Salad is made with baby arugula, Champagne vinegar, Dijon mustard, garlic, scallions, and dried currants. This recipe creates a fresh, peppery salad with sweet and tangy notes. It takes about 10 minutes to prepare and serves 4.

Barefoot Contessa Arugula Salad Ingredients

• ¼ cup Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• ½ cup good olive oil
• ½ cup thinly sliced scallions, white and green parts (3 scallions)
• 2 tablespoons dried currants
• 6 cups baby arugula, lightly packed (6 to 8 ounces)

How To Make Barefoot Contessa Arugula Salad

1. Make the Vinaigrette: In a small bowl, whisk together Champagne vinegar, Dijon mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add Oil and Mix-ins: Slowly whisk in olive oil, then stir in scallions and dried currants.
3. Toss the Salad: Place arugula in a large bowl, pour in the vinaigrette, and toss well to combine.

Recipe Tips

• Use Baby Arugula: It holds up better under warm dishes and keeps its texture.
• Balance the Flavors: The currants add sweetness to balance the tangy vinaigrette.
• Add Just Before Serving: Toss the salad right before serving to avoid wilting.
• Optional Add-Ins: Try adding toasted nuts or shaved Parmesan for extra flavor.
• Use Quality Olive Oil: The vinaigrette’s taste depends on a flavorful, good-quality oil.

What To Serve With Arugula Salad

This salad complements roast chicken, grilled fish, or pasta dishes. It’s also a great base for adding protein like seared tuna, chicken, or chickpeas for a light lunch.

How To Store Arugula Salad

Refrigerate: Store undressed salad and vinaigrette separately in the fridge. Toss just before serving.
Freeze: Not recommended, as arugula wilts and loses texture when frozen.

Arugula Salad Nutrition Facts

• Calories: 180
• Total Fat: 16g
• Saturated Fat: 2g
• Carbohydrates: 7g
• Sugar: 4g
• Protein: 2g
• Sodium: 220mg

FAQs

Can I use a different vinegar?
Yes, white wine vinegar or apple cider vinegar can be substituted for Champagne vinegar.

What can I use instead of currants?
Golden raisins or chopped dried cherries work well as substitutes.

Can I make the vinaigrette ahead of time?
Absolutely. Store it in the fridge for up to 3 days and shake before using.

Is baby arugula necessary?
Baby arugula is preferred for texture, but mature arugula can be used if chopped.

Can I add cheese or nuts?
Yes, shaved Parmesan and toasted walnuts or pine nuts make great additions.

Try More Recipes:

• Barefoot Contessa Summer Paella Salad
• Barefoot Contessa Winter Slaw
• Barefoot Contessa Quinoa Tabbouleh With Feta

Barefoot Contessa Arugula Salad

Author: Hamdi Saidani Cuisine:American Courses:Salads

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: minutesTotal time: 10 minutesServings:4 servingsCalories:180 kcal Best Season:Available

Description

A vibrant salad with baby arugula, scallions, dried currants, and a tangy Champagne vinaigrette.

Ingredients

• ¼ cup Champagne vinegar
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon minced garlic
  
• Kosher salt and freshly ground black pepper
  
• ½ cup good olive oil
  
• ½ cup thinly sliced scallions (3 scallions)
  
• 2 tablespoons dried currants
  
• 6 cups baby arugula
  

Instructions

1. Whisk together vinegar, mustard, garlic, salt, and pepper in a bowl.
   
2. Slowly whisk in olive oil. Stir in scallions and currants.
   
3. Place arugula in a bowl, add vinaigrette, and toss to coat. Serve immediately.

Keywords:Barefoot Contessa Arugula Salad