Baby Arugula Salad

Learn how to make this quick and easy recipe for Baby Arugula Salad from Downright Delicious With Yo-Yo Episode 104.

Baby Arugula Salad - Downright Delicious with Yo-Yo
Yields4 Servings
 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

Directions

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.

Notes

Baby Arugula Salad