Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Arugula Salad with Roasted Grapes
This simple salad recreates a dish we had in Shaffa Bar, Shira Petel’s restaurant in Tel Aviv. It’s a perfect fusion of sweet, sharp and peppery flavors. We prefer black grapes because they take on a lovely hue when roasted (broiled, really) and lend that color to the thinly sliced onion during their brief marination in vinegar. Look for mature arugula sold in bunches instead of packaged baby arugula; bunched arugula requires a little more prep but its more assertive flavor is a better match for the sweetness of the grapes.
4
Servings
Tip
Don’t overcrush the roasted grapes. Crush them with only enough force break the skins and release the juices; the grapes should still retain their shape. When transferring the crushed grapes from the baking sheet to the bowl, don’t add their juices, as they dilute the dressing.
45 minutes
15 minutes active
Ingredients
-
2
cups seedless black or red grapes (see note)
-
1
teaspoon plus 1 tablespoon extra-virgin olive oil, divided
Directions
-
01Heat the broiler with a rack about 4 inches from the element. On a broiler-safe rimmed baking sheet, toss the grapes with 1 teaspoon oil. Broil until the grape skins begin to split, about 5 minutes, shaking the pan once about halfway through.
Reviews
May 14, 2023
For the arugula lovers
Arugula is my favorite green, so I seek out different recipes for it. I normally don't really care for salads with fruit in it, but this is so simple and yummy and really highlights the flavor of arugula. Love it.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
just ok, kinda soupy the next day, so it all has to be eaten asap.