Last Xmas, I decided to add a fresh twist to our festive feast with a homemade Arugula Crouton Salad. This wasn't just any side dish; it was a celebration of flavors and textures, perfect for the holiday season.
The peppery arugula provided a vibrant base, while the homemade croutons brought a delightful crunch. Topped with slivered almonds, every bite was a merry mix of rustic charm and nutty delight.
What made this salad special was its effortless simplicity, combined with a touch of festive elegance. It was a reminder of how even the most straightforward dishes could become extraordinary with a bit of creativity.
As we gathered around the table, this salad became more than just a dish; it was a testament to the joy of sharing and the warmth of the season. It’s these culinary creations, born from tradition and personal touch, that turn meals into memories. This Arugula Crouton Salad, a new addition to our Xmas menu, was a delicious way to celebrate the season's spirit.
Ingredients:
(Serve 4)
Garlic, 3 Cloves
Red Onion Finely Minced, 1
Sea Salt, Pinch
High Quality Extra Virgin Olive Oil, 1/4 Cup
Verjuice / White Wine Vinegar, 2 TBSP
Maple Syrup, 1 TBSP
Yellow Mustard Powder, 1/2 TBSP
Black Pepper, Pinch
Arugula, 100g
Croutons Homemade, A Handful
Slivered Almonds, For Serving
Equipment:
Oven
Directions:
Please visit my "Croutons" page for the recipe.
Preheat oven to 205 degree celsius or 400 fahrenheit.
Slice off the tip of the garlic cloves.
Wrap with foil and wack into the oven.
Bake for 30 to 40 mins or until the garlic is slightly caramelized and soft.
Remove from oven and set aside to cool slightly.
While the garlic is roasting, add some hot water and salt to a bowl.
Mix until the salt has dissolved.
Add in the onion and give it a stir.
Set aside until ready to use.
In a large mixing bowl, add olive oil, verjuice, maple syrup, mustard, pepper and the roasted garlic.
Mix until well combined.
Drain and add in the onion, arugula and croutons.
Toss and mix to combine well.
Taste and adjust for seasonings with salt, pepper, verjuice or maple syrup.
Set aside in the fridge for 1 to 2 hrs.
Serve with some slivered almonds.
Simplicity is the ultimate sophistication...
This has become my go-to salad...