Arugula & Fig Salad Recipe
Description:
The Arugula & Fig Salad is a quick and delightful dish perfect for any time of the day. This fresh salad brings together the peppery flavor of arugula leaves, which are tossed in a citrusy dressing and complemented with charred figs and green beans, all finished with a zesty red wine vinaigrette. Ideal for both summer and winter, this salad combines seasonal fresh figs with the nutrient-packed arugula, making it a healthy and flavorful appetizer. Whether you’re hosting a dinner party or enjoying a light meal, this salad is sure to impress with its balance of sweet, savory, and tangy notes.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Arugula leaves (roots removed, washed) | 2 cups |
| Fresh Figs (quartered) | 10 figs |
| Green beans (French Beans, cut into 2-inch lengths) | 1 cup |
| Red Wine Vinaigrette | 2 tablespoons |
| Sunflower seeds | 2 tablespoons |
| For the dressing | |
| Lemon juice | 1/2 cup |
| Extra Virgin Olive Oil | 1 tablespoon |
| Honey | 1 tablespoon |
| Tabasco Original Hot Sauce | 2 tablespoons |
| Salt | To taste |
| Black pepper powder | For seasoning |
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 150mg |
| Potassium | 200mg |
| Vitamin C | 15% of Daily Value |
Instructions:
-
Prepare the Arugula Leaves: Begin by thoroughly washing the arugula leaves with water. Drain well to remove excess water, then set the leaves aside.
-
Char the Figs: Heat a small skillet over medium heat. Add the quartered figs and let them sizzle for about 2 minutes. Drizzle one tablespoon of red wine vinaigrette over the figs and toss gently to coat. Continue cooking for another 2 minutes until slightly charred, then set aside.
-
Char the Green Beans: Repeat the same process for the green beans. Place them in the skillet, cooking for a few minutes until slightly browned. Add the remaining tablespoon of red wine vinaigrette to the beans, and toss to coat. Cook for an additional 2 minutes, then set aside.
-
Make the Dressing: In a small bowl, combine lemon juice, extra virgin olive oil, honey, and Tabasco hot sauce. Whisk the ingredients together until the dressing emulsifies and forms a smooth consistency.
-
Assemble the Salad: Drizzle half of the dressing over the arugula leaves and toss gently to coat evenly. Check for seasoning and add salt and black pepper to taste. Drizzle the remaining dressing over the charred figs and green beans.
-
Serve: Arrange the dressed arugula leaves on a serving platter. Carefully top with the figs and green beans, then sprinkle sunflower seeds on top for a crunchy finish.
-
Enjoy: Serve the Arugula & Fig Salad as a light and healthy appetizer at your next party or as a fresh starter to any meal. This salad pairs wonderfully with a glass of white wine or as a standalone dish.
Tips for Success:
- Seasonal Freshness: Choose ripe, fresh figs for the best flavor. When in season, figs add a natural sweetness that perfectly complements the peppery arugula.
- Make It Vegan: If you prefer a completely vegan version, substitute honey with maple syrup or agave nectar.
- Customizations: Feel free to add other nuts or seeds, such as almonds or pumpkin seeds, for extra texture and flavor.
This Arugula & Fig Salad Recipe is a versatile dish, ideal for various occasions, and a great way to enjoy fresh, seasonal ingredients. Whether you’re preparing it for a light lunch or as an appetizer at a gathering, this salad is sure to become a favorite!
