Arugula Salad with Pickled Grapes and Goat Cheese
⏳ Time
10 minutes
🥕 Ingredients
14
🍽️ Servings
8
Description
The dressing can be made in advance, up to 2 days ahead. Store covered in a cool place.
Ingredients
- Cilantro leaves - 1.2 oz
- Apple Cider Vinegar - ¼ cup
- White Wine Vinegar - 2 tablespoons
- Salt - 1 tablespoon
- Fennel - ½ head
- Shallot - 1 head
- Mini beet - 1 piece
- Radish - 2 pieces
- Buttermilk - 0.3 cups
- Plain Yogurt - 0.3 cups
- Freshly squeezed lemon juice - 1 tablespoon
- Ground Black Pepper - to taste
- Chopped Mint Leaves - 0.7 oz
- Romaine lettuce - 1 bunch
Step by Step guide
Step 1
In a large bowl, mix the apple cider vinegar, white wine vinegar, 1 tablespoon of salt, and ½ cup of water.
Step 2
Add the fennel, shallot, beet, and radish and let it sit for 10 minutes, then strain.
Step 3
In a small bowl, whisk together the buttermilk, yogurt, and lemon juice; season the dressing with salt and pepper.
Step 4
Spoon the dressing onto the lettuce leaves and top each with pickled vegetables, cilantro, and mint.
Step 5
Serve the dish with the remaining dressing on the side. Enjoy your meal!
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