Arugula Salad with Pickled Onions
Category:
By Jesse Griffiths
Photography by Jenna Noel
Super easy
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PrintIngredients
For 1 Person(s)
Recipe
- Pickled Onions:
- 3 handfuls arugula
- 2 pounds onions, sliced into thin rings
- 2 cups vinegar
- 2 cups filtered water
- 1 tablespoons salt
- Sugar, honey or agave nectar
- 1 fresh or dried bay leaf
Arugula Salad with Pickled Onions Directions
- Slice onions and place in large, nonreactive bowl—preferably glass or plastic.
- Boil vinegar, water, salt, sweetener, bay leaf and any optional ingredients. Adjust sweetness; you want a sweet/sour/salty flavor that is balanced, and this will depend on the sweetener used.
- Pour hot brine over onions and immediately seal tightly with plastic wrap.
- Allow to cool completely, transfer to a jar and refrigerate. The pickled onions will be ready the next day, and will keep for several weeks, but for best results, prepare them a couple of weeks before needed.
- Combine about 1 cup of drained pickled onions with a couple of tablespoons of olive oil and toss with a few handfuls of arugula. Other crisp salad greens would work, too, such as purslane or bibb lettuce. Season with a pinch of salt and grindings of fresh black pepper.
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