Arugula and Spinach Salad With Caramelized Shallots

“This lovely salad, from "Pure Food" by Christine Cushing, is a sophisticated variation of Greek salad. The flavours compliment each other beautifully.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm 1 tablespoons olive oil in a small skillet over medium heat.
  2. Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
  3. Reduce the heat to low and cook for a further 2 minutes until gently browned.
  4. Remove from the heat and set aside.
  5. Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
  6. To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
  7. Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
  8. Season with salt.
  9. Gently toss the greens with the cheese and vinaigrette to coat.
  10. Sprinkle with the caramelized shallots and serve.

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