Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette
by Allison Ehri Kreitler
You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away.
Serves 4
7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
Kosher salt
3 Tbs. sherry vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. Dijon mustard
Freshly ground black pepper
6 oz. baby arugula
1/3 cup slivered almonds, toasted
Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.
Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.
In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.
nutrition information (per serving):
Calories
(kcal):
210;
Fat
(g):
15;
Fat Calories
(kcal):
140;
Saturated Fat
(g):
3;
Protein
(g):
12;
Monounsaturated Fat
(g):
8;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
2.5;
Sodium
(mg):
550;
Cholesterol
(mg):
20;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 116
, pp. 75
March 1, 2012