Arugula Lemon Vinaigrette (Printable Recipe)
Peppery arugula with lemon vinaigrette, roasted grapes, tamari almonds, and Parmesan.
# Ingredients You'll Need:
→ Nuts and Seeds
01 -
1/2 cup whole almonds
→ Fresh Produce
02 -
1 cup red seedless grapes
03 -
6 cups fresh arugula
→ Pantry Essentials
04 -
Extra-virgin olive oil for drizzling
05 -
Sea salt to taste
06 -
Freshly ground black pepper to taste
07 -
1/2 tablespoon tamari
→ Dairy and Cheese
08 -
1/4 cup shaved Parmesan or pecorino cheese
→ Dressing
09 -
Lemon vinaigrette for drizzling
# Steps to Follow:
01 -
Preheat oven to 400°F and line 2 baking sheets with parchment paper.
02 -
Place almonds on first sheet and grapes on second. Drizzle both with olive oil and sprinkle with salt and pepper. Toss almonds with tamari. Roast almonds for 7-10 minutes until dark and toasty. Roast grapes for 7-15 minutes until soft and just starting to burst.
03 -
Place arugula in large shallow bowl and toss with lemon vinaigrette. Top with roasted almonds, grapes, and shaved Parmesan. Season to taste and serve immediately.
# Extra Tips:
01 -
Dressing and almonds can be prepared up to 2 days in advance. Store dressing refrigerated in airtight container and keep almonds at room temperature.
02 -
Grape roasting time varies based on size - larger grapes may need up to 15 minutes.
03 -
Use vegetable peeler to create thin Parmesan shavings for best presentation.