Wilted Arugula Salad with Asparagus, bacon, almonds and sherry vinaigrette
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- 7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
- 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
- Kosher salt
- 3 Tbs. sherry vinegar
- 2 Tbs. extra-virgin olive oil
- 1/2 tsp. Dijon mustard
- Freshly ground black pepper
- 6 oz. baby arugula
- 1/3 cup slivered almonds, toasted
- Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.
- Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.
- In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.
- nutrition information (per serving):
- Calories (kcal): 210; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 12; Monounsaturated Fat (g): 8; Carbohydrates (g): 9; Polyunsaturated Fat (g): 2.5; Sodium (mg): 550; Cholesterol (mg): 20; Fiber (g): 4;
- photo: Scott Phillips
- From Fine Cooking 116 , pp. 75
- March 1, 2012
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Wilted Arugula Salad with Asparagus, bacon, almonds and sherry vinaigrette Recipe at a Glance
- COURSE: Salads