Arugula Salad With Lime Vinaigrette

By Sam Sifton

Arugula Salad With Lime Vinaigrette
Evan Sung for The New York Times
Total Time
10 minutes
Rating
4(323)
Comments
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This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you’ll enjoy a wonderfully balanced meal.

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Ingredients

Yield:Serves 6 to 8
  • Juice of 2 limes, roughly ¼ cup
  • 2cloves garlic, minced
  • 2tablespoons cilantro, finely chopped
  • ⅓cup extra-virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • 2bunches arugula, washed and dried well
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

101 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 194 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.

  2. Step 2

    Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

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Ratings

4 out of 5
323 user ratings
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Comments

Keyser Röle

Great vinaigrette! I tossed in some watermelon chunks + some Parmesan shavings + some basil chiffonade for a tasty summer supper paired with a crusty loaf of artisan bread and a sparkling rose. The lime/cilantro dressing is both versatile and unique - will toss in a peach + some toasted walnuts next time per Michele's suggestion. Don't be afraid to season the vinaigrette - I also whisked in some red pepper flakes for an extra kick - nice spike of heat to balance the fruity roundness.

Michele Plumridge

I like to add finely diced chile, about I teaspoon or to taste, toasted pine nuts, or walnuts and maybe throw in a persimmon, peach or nectarine, depending what's in season. One of my favourite salads!

Subbed in ginger instead of garlic

A guest was allergic to garlic (!) so I subbed ginger. Excellent.

Tere

Will this salad work with baked salmon?

Jane

This is a lovely salad! I cut back in the oil and salt and added a little water. Didn’t have cilantro so didn’t use it.

Elizabeth

Excellent. Only addition was a little honey to balance the sweetness and some avocado chunks. I served with the NYT Coconut FIsh and Tomato Bake. A superb dinner.

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