Recipes
Arugula Salad with Lemongrass Pecans
Episode 511: Lemongrass/Extra Virgin Olive Oil
Serves 4 as an appetizer
Ingredients
1/4 cup extra virgin olive oil
1 cup raw whole pecans
2 tablespoons minced lemongrass
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/4 cup naturally brewed rice vinegar
1/4 pound arugula, washed and spun
Kosher salt and freshly ground black pepper to taste
Directions
In a large sauté pan over med-high heat, add extra virgin olive oil and pecans to toast. Saute for about 1 minute and add lemongrass, shallots and Dijon mustard. Toss a few times and deglaze with naturally brewed rice vinegar. Whisk in olive oil and season with kosher salt and freshly ground black pepper. (This will be a broken vinaigrette.) Pour hot vinaigrette over arugula in a heat-proof salad bowl. Toss gently and serve divided among salad plates.
Related recipes
Frank McClelland's Kep’s Free-For-All Summer Salad
Best Ever Warm Bacon-Mushroom Salad
Warm Shiitake and Corn Salad Frisee
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
