Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette

Article Image
Scott Phillips

Servings: six.

Substituting peaches for the nectarines also makes a delicious salad. You may have some leftover dressing, but it’s delicious on other tossed green salads.

Ingredients

  • 1 small shallot, minced
  • 3 Tbs. raspberry vinegar
  • 1/2 tsp. grated orange zest
  • 1 Tbs. fresh orange juice
  • Kosher salt
  • 2 ripe nectarines
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 2/3 cup fresh raspberries
  • 1/2 lb. baby arugula or 1 lb. arugula (about 4 small bunches), stems trimmed, thoroughly washed, dried, and torn into bite-size pieces (to yield about 8 cups, loosely packed)

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 10
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Combine the minced shallot with the raspberry vinegar, the orange zest, half the orange juice, and a pinch of salt. Set aside. Halve the nectarines, remove the pits, and then slice the halves into 1/4-inch wedges; toss them with the remaining orange juice and set aside. Gradually whisk the olive oil into the shallot and vinegar mixture and add a few grinds of black pepper. In a small bowl, very lightly mash the raspberries, allowing them to keep some of their original shape and then stir them gently into the vinaigrette. Just before serving, put the arugula in a large bowl and toss with half the dressing to coat the leaves lightly. Toss the nectarines in 1 Tbs. of the vinaigrette. Arrange the arrugula on a platter or individual serving dishes, topping the greens with the nectarine slices. Drizzle with a bit more dressing and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks