Arugula Salad with Grapes and Black Pepper Vinaigrette
Ingredients
- 3/4 3/4
- 1/3 1/3
- 1/3 1/3
- 1/3 1/3
- 1 teaspoon 1 teaspoon salt
- 2 red onions, very thinly sliced
- 1/3 1/3
- 2/3 2/3
- 1 tablespoon 1 tablespoon sugar
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon 1/2 teaspoon salt
- 1 clove garlic
- 2 1/2 red California grapes, halved
- 2 2 cooked farro or a like quinoa
- 1/4 1/4 fresh , cut into ribbons
- 1/2 chopped
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Instructions
- Pickled Red Onions: Place the vinegars, water, sugar, and salt in a jar with a tight fitting – shake lid until well combined. Add the sliced red onions. Refrigerate at least 24 hours or longer for best flavor.
- Dressing: Place the vinegar, olive oil, sugar, pepper, and salt in a jar. Crush the garlic clove and just drop it in the jar in one or two pieces – the idea is that you’ll still get some fresh garlic flavor infused into the dressing without the little pieces of raw garlic in the dressing when you serve it. 🙂 Shake to combine. You can make this ahead.
- Assembly: Toss the grapes and farro with about half of the dressing. Add the arugula, basil, cashews, and a handful (however much you want) of the pickled red onions. Toss to combine. Add additional dressing if it needs any more – for me, the original amount of dressing was just about right. Let the salad sit for just a few minutes to really get it nice and yummy, soaking in that dressing.
Source
Original recipe: View Original