Arugula Salad
Updated May 1, 2024
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
chopped slab bacon
arugula
shaved pecorino
toasted nuts
bacon grease
olive oil
a little balsamic
lemon juice
Preparation
- Step 1
Cook chopped slab bacon on mediumhigh until done. Pile atop arugula; add shaved pecorino and toasted nuts (like hazelnuts). In a jar, add warm bacon grease (plus olive oil if needed), a little balsamic and lots of lemon juice; shake and pour on top.
Private Notes
Comments
No bacon grease for me. I sautéed some proscuito and added to the salad. Made a light balsamic dressing and some red onions. Delicious.
Fabulous salad. The dressing is well balanced (I used 2TBS balsamic, 4TBS lemon juice, 2/3 cup bacon grease, 1/3 cup EVOO, S&P). The pecorino cheese combined perfectly with the bacon and toasted pine nuts. Made enough dressing for at least 2 salads.
This was so easy and really good. I did add a bit of honey to the dressing to offset some of the bite but this salad is sure to become a regular for us.
Delicious. Made pretty true to the recipe. Added a little honey and olive oil to the dressing. Used toasted slivered almonds. Will make again!
I was looking for a quick simple summer dinner and this was perfect. I used crisped up prosciutto, and added a few rounds of sautéed polenta
Yum! This is one of those recipes that has an alchemy above and beyond the individual components. I cannot say that I have perfected the dressing yet but I will certainly be working on it more. Simple yet full of depth.