Pickled Arugula Salad

We got a farm-share box yesterday. I had no idea what was in it but was pleasantly surprised to get some peppery arugula. We also got what looked to be white radishes and orange beets. It turns out the radishes were actually white baby turnips. They worked as good as radishes.

Salad Ingredients

  • 3-4 Handfuls of Arugula
  • 2-3 Beets (the more colorful the better)
  • 1-2 Carrots
  • 4-5 Baby Turnips
  • 1 Handful Radish Sprouts
  • 1-2 ounces goat cheese

Dressing Ingredients

  • 1 clove garlic pressed
  • Salt and Pepper to taste
  • 2 Tablespoons Sherry Vinegar
  • 1 Teaspoon Dijon Mustard
  • 6 Tablespoons Good Extra Virgin Olive Oil
  • 1 Teaspoon Agave Nectar or Honey

Directions

This was super easy to make, if you are a little patient. First, I used a mandolin to thinly slice carrots, beets, and turnips. I then used a small mason jar to pickle each separately. For the brine I simply filled with 90% white balsamic vinegar and 10% water mixed with a tablespoon of white sugar and salt. I then cover and let pickle overnight. The dressing was a lite simple sherry vinaigrette.  To make the dressing I set all ingredients into high powered blender and blend low for one minute.

To assemble I tossed the arugula with just a bit of dressing.  Then I arranged an array of pickled beets, turnips, and carrots atop.  Out back I grow my own radish sprouts which complimented this salad really well.  They also make for great garish.  Goat cheese randomly placed atop make adds a hint of buttery saltiness that works really well with this light refreshing summer salad. Of course I finished with a small drizzle of the vinaigrette.