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Arugula Salad


By Mackenzie Taylor

Arugula is awesome when eaten within a day of being pulled out of the ground. Find some farm fresh or grow it yourself!

Pre-heat barbecue to 450 F. Cut into halves, semi-firm, fresh pears and grill them flesh-side down until well charred.
How many pears you ask? Depends on whether the salad is a side dish (one pear per four people) or a main (one to two pears per person).

How long does it take to char the pears? Depends on your barbecue. It can be anywhere from 2 to 20 minutes. Just keep your eye on the fruit!

Cut grilled pears into quarters. Toss washed Arugula with pears into a mint vinaigrette

Mint Vinaigrette (obviously I was going to tell you how)

In a bowl combine:

1 bunch fresh mint chopped
¼ cup champagne vinegar
Zest and juice of 1 lemon
Salt and pepper

While whisking, drizzle in ¼ cup XVO


This salad is an excellent side dish for grilled rack of lamb.

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