Arugula Salad with Ginger-Thyme Vinaigrette

Arugula Salad with Ginger-Thyme Vinaigrette Recipe from Belgium

Region / culture: Belgium | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Arugula Salad with Ginger-Thyme Vinaigrette is a vibrant, flavorful dish that combines the peppery taste of arugula with the earthy sweetness of roasted vegetables and the zing of a ginger-thyme dressing. This salad is perfect for those who appreciate a dish that's as nutritious as it is delicious. The combination of fresh vegetables and a homemade vinaigrette makes it a standout recipe that's sure to impress.

History

The concept of combining leafy greens with a vinaigrette is a tradition that spans many cultures and centuries. However, the addition of ginger and thyme to the dressing, along with the specific blend of vegetables used in this salad, is a more modern innovation. It reflects contemporary culinary trends towards using fresh, whole ingredients and incorporating global flavors into everyday cooking.

Ingredients

Dressing

0.33 cup of extra-virgin olive oil
3 tbsp of apple cider vinegar
1.5 tbsp of fresh ginger, minced
0.5 tsp of fresh thyme, minced
0.25 tsp of fresh garlic, minced
0.25 tsp of tamari

Salad

1 tsp of extra-virgin olive oil
1 lb (454 g) of mushrooms, thinly sliced
0.5 lb (227 g) of sugar snap peas, cleaned and trimmed
1 bn of arugula (0.5 lb (227 g)), cleaned and trimmed
0.5 lb (227 g) of yellow squash, seeded, thinly sliced
0.5 lb (227 g) of red bell pepper, julienned
0.25 cup of sherry cooking wine

How to prepare

Place the dressing ingredients in a blender.
Puree for 1 minute and set aside.
Heat 1 tsp of olive oil in a large skillet over high heat.
Add the mushrooms and saute until they turn golden brown, which should take about 15 minutes.
While the mushrooms are cooking, heat water in a saucepan to steam the sugar snap peas.
Once the water boils, place the peas in a steamer basket.
Cover the basket and steam for 2-3 minutes, or until the peas become bright green.
Quickly chill the peas in ice water.
Drain the peas well.
In a large bowl, combine the arugula, squash, red bell pepper, and peas.
Toss the salad with the dressing.
Divide the salad onto 4 plates.
When the mushrooms have turned golden, deglaze the pan by adding the sherry.
Cook until all the liquid evaporates.
Place the mushrooms on top of the salad and serve.

Variations

For a heartier version, add grilled chicken, tofu, or chickpeas. You can also experiment with different vegetables based on seasonality, such as adding roasted beets in the fall or asparagus in the spring.

Cooking Tips & Tricks

For the best flavor, use fresh ginger and thyme. When mincing the ginger, use the edge of a spoon to peel it easily. For the thyme, strip the leaves from the stems by running your fingers along the stem from top to bottom. To achieve perfectly golden-brown mushrooms, make sure not to overcrowd the pan, as this will cause them to steam rather than sauté.

Serving Suggestions

This salad can be served as a light lunch or as a side dish with dinner. It pairs well with grilled fish or chicken for a protein-packed meal. For a vegetarian option, serve alongside quinoa or a slice of crusty bread.

Cooking Techniques

Achieving perfectly sautéed mushrooms is key to this recipe. Make sure the pan is hot and the mushrooms are not overcrowded. Steaming the sugar snap peas just until bright green ensures they retain their crunch and nutrients.

Ingredient Substitutions

If arugula is not available, baby spinach or mixed greens can be used as a substitute. Tamari can be replaced with soy sauce if gluten is not a concern. For a different flavor profile, balsamic vinegar can be used in place of apple cider vinegar.

Make Ahead Tips

The dressing can be made ahead of time and stored in the refrigerator for up to a week. The vegetables can be prepped and stored in separate containers, ready to be tossed together when it's time to serve.

Presentation Ideas

Serve the salad on a large platter with the sautéed mushrooms piled in the center for a visually appealing presentation. Garnish with additional fresh thyme leaves for a touch of color and flavor.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine complements the ginger-thyme vinaigrette and balances the earthiness of the mushrooms.

Storage and Reheating Instructions

It's best to enjoy this salad fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. The dressed salad may wilt, so it's recommended to store the dressing separately if possible.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 200-250 calories, making it a light yet satisfying option for a meal or side dish. The exact calorie count may vary depending on the size of the vegetables and the exact measurements of the dressing ingredients.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the vegetables. The sugar snap peas, yellow squash, and red bell pepper contribute a modest amount of carbs, making this dish suitable for those on low-carb diets.

Fats

The majority of the fat in this recipe comes from the extra-virgin olive oil used in the dressing and for sautéing. Olive oil is rich in monounsaturated fats, which are considered heart-healthy. The overall fat content is moderate, contributing to the salad's satisfying mouthfeel without making it overly heavy.

Proteins

While this salad is not high in protein, the mushrooms provide a small amount. For those looking to increase the protein content, adding grilled chicken, tofu, or chickpeas would complement the flavors of the salad well.

Vitamins and minerals

This salad is an excellent source of vitamins and minerals, particularly from the arugula, which is high in Vitamin K, calcium, and potassium. The red bell peppers are rich in Vitamin C, while the squash provides Vitamin A. Together, these vegetables contribute to a nutrient-dense meal.

Alergens

This recipe is free from most common allergens, including dairy, nuts, and gluten (assuming tamari is used, which is a gluten-free soy sauce alternative). However, those with specific food sensitivities should always check ingredient labels.

Summary

Overall, Arugula Salad with Ginger-Thyme Vinaigrette is a low-calorie, nutrient-rich dish. It's low in carbohydrates and fats, with a modest amount of protein. The salad is packed with vitamins and minerals, making it a healthy choice for any meal.

Summary

Arugula Salad with Ginger-Thyme Vinaigrette is a delightful dish that combines fresh, nutritious ingredients with a flavorful homemade dressing. It's versatile, easy to prepare, and can be customized to suit various dietary needs and preferences. Whether served as a main or a side, this salad is sure to be a hit.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Arugula Salad with Ginger-Thyme Vinaigrette. It was a warm summer day, and I was visiting my dear friend Margaret, who was known for her culinary skills. As soon as I walked into her kitchen, I was greeted by the delightful aroma of fresh herbs and spices.

Margaret had just returned from a trip to France, where she had learned the art of making this delicious salad from a local chef. She excitedly showed me the recipe, written in beautiful cursive handwriting on a yellowed piece of parchment paper. As she explained the ingredients and preparation method to me, I could sense her passion for cooking and her eagerness to share her newfound knowledge with me.

I watched intently as Margaret chopped the peppery arugula leaves into bite-sized pieces, combining them with thinly sliced red onions and cherry tomatoes. She then whisked together a simple yet flavorful vinaigrette made of grated ginger, minced thyme, Dijon mustard, honey, lemon juice, and olive oil. The fragrant aroma of the dressing filled the room, making my mouth water in anticipation.

Once the salad was assembled, Margaret plated it beautifully, garnishing it with toasted almonds and crumbled feta cheese. The vibrant colors and fresh ingredients made the dish look like a work of art. I couldn't wait to dig in and taste the fruits of Margaret's labor.

With the first bite, I was hooked. The peppery arugula paired perfectly with the zesty ginger-thyme vinaigrette, creating a symphony of flavors in my mouth. The crunch of the almonds and the creaminess of the feta added a delightful contrast of textures. I savored each mouthful, feeling grateful for the opportunity to experience such a culinary masterpiece.

As I finished my salad, Margaret beamed with pride, knowing that she had successfully passed on her knowledge to me. She encouraged me to experiment with the recipe, adding my own twist to make it my own. I left her house that day feeling inspired and eager to recreate the dish in my own kitchen.

Over the years, I have made the Arugula Salad with Ginger-Thyme Vinaigrette countless times, each time adding my own flair to the recipe. I have shared it with friends and family, who have all raved about its delicious taste and refreshing simplicity. It has become a staple in my repertoire, a dish that never fails to impress and delight those who taste it.

Every time I make this salad, I am reminded of that fateful day in Margaret's kitchen, where I learned the art of creating something truly special. The recipe holds a special place in my heart, a symbol of friendship, culinary creativity, and the joy of sharing good food with loved ones.

As I look back on my culinary journey, I am grateful for the many recipes and techniques I have learned from friends, family, and various sources. Each dish tells a story, a memory of a moment shared with someone special. And the Arugula Salad with Ginger-Thyme Vinaigrette will always hold a special place in my heart, a reminder of the power of good food to bring people together and create lasting memories.