Arugula Salad with Pickled Grapes and Goat Cheese
Appetizers • World
Description
The dressing can be made in advance, up to 2 days ahead. Store covered in a cool place.
Ingredients
- Cilantro leaves 0 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 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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