Arugula Salad w/ Strawberries, Feta & Basil {re-eatables}

First, I gave you strawberry scones.  I then turned those leftover strawberries into a tasty strawberry balsamic vinaigrette and those scones turned into my love handles. I now give you another installment of {re-eatables}- more strawberry options!  This was the first salad I made for my 3 day salad challenge.

If you choose to make this, use the nicer strawberries for the salad and uglier ones for the vinaigrette.

arugula w/ strawberries mep

This whole dish comes together really fast- with the exception of the shallots.  Omit them if you don't have the time.  The pistachios also lend a nice crunch.

crispy shallots
straw vinaigrette

If you do make the shallots, plan on extra because they are the best little onion rings you'll ever have.

arugula and straw salad

INGREDIENTS: (serves 1)

  • 1 large handful of wild arugula
  • 8 strawberries, washed, hulled and sliced
  • 1 tbsp. pistachios, roasted, salted and shelled
  • 1 oz. feta, cut in small cubes/crumbled
  • 3 large basil leaves, torn
  • crispy shallots to garnish
  • strawberry balsamic vinaigrette, to taste
  • kosher salt & pepper, to taste

-Gently mix together arugula, strawberries, pistachios, feta, basil, crispy shallots and strawberry vinaigrette.
-Season to taste with salt and pepper.
-Top with additional crispy shallots.

For the strawberry balsamic vinaigrette:

INGREDIENTS: (makes about 1 cup)

  • 8 medium strawberries, sliced
  • 1 tbsp. Dijon mustard
  • 2 tbsp. white balsamic vinegar
  • 4 t. olive oil
  • pinch of kosher salt

-In a small food processor or blender, blend strawberries, dijon mustard, white balsamic and salt until smooth.
-Slowly drizzle in olive oil as it’s still blending, until fully incorporated.
-Can be refrigerated for a few days/ freezes well.

For the crispy shallots:

INGREDIENTS: (makes about ½ cup)

  • 2 medium shallots
  • flour to coat (preferably Wondra flour but All Purpose works)
  • 3 cups canola oil
  • 1 cold stick butter
  • kosher salt, to taste

-Slice shallots thinly on a mandolin.  Gently pat dry with paper towel.
-In a large saucepan on medium heat, add the oil and butter.
-When the stick of butter completely melts, coat shallots with flour. (Do this right before you add them to the oil to avoid gloppy shallots).
-Shake off excess flour.
-Add the shallots to the oil and stir with slotted spoon, evenly spreading them around the pan.
-Set up sheet tray with paper towel to drain finished shallots.
-Fry for 10- 15 minutes or until golden brown.  (These take longer than you’d expect. 

There should be small bubbles rather than the large bubbles you get when you traditionally deep-fry something.  If it starts foaming, just mix it around with your spoon and slightly lower the heat). -When golden brown, remove with slotted spoon and place on sheet tray with paper towels.  Sprinkle with salt. -Can be stored at room temperature in an open-aired container.

Note: the recipes for the strawberry balsamic vinaigrette and crispy shallots make way more than needed for this salad.  Make less or reserve extras.  Or make more salad.