This is a wonderful salad that we often enjoy with a great steak dinner!
No special culinary equipment is needed to prepare this salad and dressing.
For the Lemon Vinaigrette Dressing:
¼ cup of Lemon Juice
½ teaspoon of Lemon Zest
½ teaspoon of Dill Weed
1 clove of Garlic, minced
½ teaspoon of Sea Salt
½ teaspoon of Black Pepper, freshly ground
¼ cup of Extra-Virgin Olive Oil
For the Arugula Salad:
2 cups of Baby Arugula
1/3 cup of Cherry Tomatoes, cut in half
Half of an Avocado, sliced
3 strips of Bacon, cooked crisp, and chopped (as a suggestion, cook the bacon in the oven with our recipe, which you can access here)
1 Green Onion, chopped
2-3 tablespoons of Parmesan Cheese, shaved
½ - 1 cup of Croutons (a favorite recipe of ours, which you can access here)
To Prepare the Lemon Vinaigrette Dressing:
Excluding the Extra-Virgin Olive Oil, whisk all the remaining ingredients until they are well mixed. Slowly whisk in the Extra-Virgin Olive Oil until it is emulsified. While the ratio of oil to acid is much greater generally, this ratio produces a fabulous tart and tangy dressing for this Arugula salad.
We often serve this with one of our favorite steak recipes --Steak Florentine (Bistecca alla Fiorentina) – which you can access here.
To Prepare the Arugula Salad:
Put the arugula in the salad bowl, and then top it with the tomatoes, the cheese, the green onion, the bacon, and the sliced avocado. Once you are ready to serve the salad, top the salad with the croutons, toss with the Lemon Vinaigrette Dressing, and serve.