Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 6 Servings
Ingredients
For garlic balsamic vinaigrette
2 garlic cloves, or to taste
1/4 teaspoon salt
1 tablespoon minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3 bunches arugula (about 1 pound total)
1 pint vine-ripened cherry tomatoes, halved
1 carrot, shredded
Preparation
Make vinaigrette:
Step 1
Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
Step 2
Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
Step 3
Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.
