in Recipes

Arugula salad with tomato vinaigrette

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Ingredients for 4 servings:

  • 1 pack of arugula
  • 50 g pine nuts
  • 1 can of tomatoes, peeled
  • 1 clove(s) garlic, large
  • 1 tsp sugar
  • salt and pepper
  • Vegetable broth or meat broth (instant)
  • some balsamic vinegar
  • 4 tbsp olive oil
  • 6 tbsp water

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Briefly toast the pine nuts in a pan. Pour the canned tomatoes into a sieve and drain thoroughly. Mash the flesh with a fork. Then press in the garlic. Season the mixture generously with sugar, salt, and pepper. Heat 6 tablespoons of water and mix with instant broth to create a rich broth. Stir the broth, balsamic vinegar, and olive oil into the tomato mixture. Mix with the arugula and sprinkle with pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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