Thursday, December 1, 2011

#92 - Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

It's December, and we're winding down the 100 recipes! This one is #92 so after today's salad, there'll only be eight more recipes to go!

Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

From Bon Appetit We saw this recipe in Bon Appetit and had to try it. It's a salad with candied nuts on top. That's right, salad with candy. Like with the Caesar Salad we made a few months back, the first step is to make homemade croutons. Yet another thing that makes this recipe awesome. Then you caramelize the walnuts, caramelize the onions, and put it all together, topping with some goat cheese. So how was it? Well, let's just put it this way. We may never make another salad again.

This was so tasty with the bitterness of the arugula meeting the sweetness of the walnuts, combining with the flavors of the onions and goat cheese, and the crunch of the croutons. What's not to like? Here's what you need to do to make a salad that everybody you know or care to know will enjoy.

Caramelized Onions
  • 1 Tbs olive oil
  • 1 medium red onion, thinly sliced
  • 1 Tbs balsamic vinegar
  • Salt
  • Pepper
  1. Heat olive oil in a medium skillet over medium-high heat.
  2. Add the onions and saute until golden, about 18 minutes.
  3. Remove from heat.
  4. Sprinkle with the vinegar and stir to blend.
  5. Season with salt and pepper.

Candied Walnuts
  • 1/6 cup (packed) light brown sugar
  • 1/8 cup water
  • 1 Tbs butter
  • Large pinch of salt
  • 3/4 cup walnut halves
  1. Combine sugar, water, butter, and salt in a medium skillet over medium heat.
  2. Bring to a boil, whisking.
  3. Boil for 1 minute.
  4. Add the walnuts and stir.
  5. Toss until the syrup forms a glaze on the nuts, about 3 minutes.
  6. Transfer the nuts to a sheet of foil and quickly separate nuts with forks.
  7. Cool completely.

  • 2 cups 1/2-inch cubes crustless country bread
  • 1 1/2 Tbs olive oil
  • Salt
  • Pepper
  1. Preheat the oven to 350.
  2. Place the bread cubes in a large bowl.
  3. Drizzle with the olive oil, tossing to coat evenly.
  4. Spread the cubes on a rimmed baking sheet.
  5. Season with salt and pepper.
  6. Bake croutons until crisp, stirring occasionally, about 15 minutes.

  • 2 1/2 Tbs olive oil
  • 1 1/2 Tbs balsamic vinegar
  • Salt
  • Pepper
  • 1 5-oz package baby arugula
  • 1 5-oz package soft goat cheese, broken into 1/2-inch pieces, chilled
  1. Whisk olive oil and vinegar in a small bowl.
  2. Season with salt and pepper.
  3. Place the arugula in a large bowl.
  4. Drop in onions, tossing to distribute evenly.
  5. Add nuts, croutons, and goat cheese.
  6. Toss with enough dressing to coat lightly.

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