Arugula Salad With Caramelized Onions, Goat Cheese, And Candied Walnuts
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil3 tbsps
Balsamic Vinegar1 cup
Water2 tbsps
Butter (1/4 stick)1.5 cups
Walnut Halves5 tbsps
Extra-Virgin Olive OilDirections:
1
For caramelized onions: Heat oil in heavy large skillet over medium-high heat
2
Add onions
3
Sauté until golden, about 18 minutes
4
Remove from heat
5
Sprinkle with vinegar; stir to blend
6
Season with salt and pepper
7
Heat oil in heavy large skillet over medium-high heat
8
Add onions
9
Sauté until golden, about 18 minutes
10
Remove from heat
11
Sprinkle with vinegar; stir to blend
12
Season with salt and pepper
13
For candied walnuts: Combine first 4 ingredients in another heavy large skillet
14
Bring to boil, whisking
15
Boil 1 minute
16
Add walnuts; stir
17
Toss until syrup forms glaze on nuts, about 3 minutes
18
Transfer nuts to sheet of foil and quickly separate nuts with forks
19
Cool
20
DO AHEAD: Can be made 2 hours ahead
21
Let stand at room temperature
22
Combine first 4 ingredients in another heavy large skillet
23
Bring to boil, whisking
24
Boil 1 minute
25
Add walnuts; stir
26
Toss until syrup forms glaze on nuts, about 3 minutes
27
Transfer nuts to sheet of foil and quickly separate nuts with forks
28
Cool
29
DO AHEAD: Can be made 2 hours ahead
30
Let stand at room temperature
31
For croutons: Preheat oven to 350°F
32
Place bread cubes in large bowl
33
Drizzle with oil, tossing constantly to coat evenly
34
Scatter cubes in single layer on rimmed baking sheet
35
Sprinkle with salt and pepper
36
Bake croutons until crisp, stirring occasionally, about 15 minutes
37
DO AHEAD: Can be made 2 hours ahead
38
Let stand on sheet at room temperature
39
Preheat oven to 350°F
40
Place bread cubes in large bowl
41
Drizzle with oil, tossing constantly to coat evenly
42
Scatter cubes in single layer on rimmed baking sheet
43
Sprinkle with salt and pepper
44
Bake croutons until crisp, stirring occasionally, about 15 minutes
45
DO AHEAD: Can be made 2 hours ahead
46
Let stand on sheet at room temperature
47
For salad: Whisk oil and vinegar in small bowl
48
Season dressing with salt and pepper
49
Place arugula in very large bowl
50
Drop in onions, tossing to distribute evenly
51
Add nuts, croutons, and goat cheese
52
Toss with enough dressing to coat lightly
53
Whisk oil and vinegar in small bowl
54
Season dressing with salt and pepper
55
Place arugula in very large bowl
56
Drop in onions, tossing to distribute evenly
57
Add nuts, croutons, and goat cheese
58
Toss with enough dressing to coat lightly