Arugula Salad with Garlic Balsamic Vinaigrette Recipe

Arugula Salad with Garlic Balsamic Vinaigrette Recipe

  • 2 garlic cloves, or to taste
  • 1/4 teaspoon salt
  • 1 tablespoon minced shallot
  • 2 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 3 bunches arugula (about 1 pound total)
  • 1 pint vine-ripened cherry tomatoes, halved
  • 1 carrot, shredded
  1. Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
  2. Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
  3. Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.
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