Berry Arugula Salad with White Balsamic Dressing
Description
This Berry Arugula Salad is a refreshing combination of sweet strawberries, juicy blueberries, crisp apples, peppery arugula, crunchy toasted pecans, and shaved Parmesan. Tossed with my homemade sweet and tangy white balsamic dressing, it's a beautiful summer salad that's bursting with flavor and perfect for lunch, entertaining, or serving alongside your favorite meal.
Ingredients
Dressing:
For the Salad:
- 4 cups arugula (rocket), roughly chopped
- 1 heart of Romaine lettuce roughly chopped
- 1 cup strawberries hulled and sliced
- 1/2 cup blueberries or 1 diced red apple
- 1 handful pecans lightly toasted
- 100 grams Parmesan cheese shaved
- 1 bottle 500 ml high-quality aged white balsamic vinegar
For the Dressing:
- 2 tablespoons white balsamic vinegar reduction
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons water
- 1 pinch salt
- 1 pinch freshly grated black pepper
Instructions
Make the White Balsamic Reduction
- Pour the 500 ml bottle of white balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and maintain a steady, gentle simmer. Let it simmer uncovered, keeping a close eye on it, until the liquid reduces to 3/4 cup. This process takes about 25 minutes. It should achieve the thick consistency of maple syrup and coat the back of a spoon. Remove from the heat and set aside to cool down completely. Note: The reduction can be prepared a few days in advance and stored in the refrigerator in a sealed glass jar.
Toast the Pecans
- In the meantime, preheat the oven to 180°C / 350°F. Spread the pecans evenly on a baking sheet and toast them just until fragrant to bring out their earthy flavor, about 6 to 7 minutes. Remove from the oven and set aside to cool down completely.
Prepare the Dressing
- In a small bowl or jar, combine 2 tablespoons of your prepared white balsamic reduction with the mayonnaise, honey, Dijon mustard, olive oil, a pinch of salt, water, and freshly grated black pepper. Whisk or shake vigorously until the dressing is thoroughly emulsified.
Assemble and Serve
- Arrange the chopped arugula and Romaine lettuce in a wide serving bowl. Beautifully scatter the sliced strawberries, blueberries (or diced red apple), and cooled toasted pecans all over the greens. Top the salad with the shaved Parmesan cheese. Drizzle the dressing evenly over each serving right before serving. Enjoy!
Notes
Note: Keep the remaining white balsamic reduction in a small glass bottle or jar in the refrigerator for future uses, such as drizzling over other salads, roasted vegetables, or grilled meats.
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