Learn how to create this fantastic arugula salad platter with just a few ingredients. I used fermented soy sauce instead of classic balsamic vinegar, and the result is mind-blowing!
Dear friend, I hope you are empowered today and that life is treating you kindly. I'd love to show you how to compose this mind-blowing arugula salad platter.
I generally don't make salad platters, however, when we have guests, I like composing salad platters because it's easy to choose and serve what each one desires to eat.
Besides, arugula is much more appetizing when presented on a platter.
What is a salad platter?
Literally, it is a huge salad with different ingredients of different textures and colors laid together on a flat serving plate/platter or board.
The good thing about a platter is that the ingredients are accessible, and one can choose only what they want to eat.
This arugula salad recipe is particular in that it doesn't look like the classic salad platters.
How to build up a beautiful platter
The appearance of the salad is essential. Choose vibrant and vigorous ingredients. The arugula must be fresh, not wilted. Prefer fresh produce, which is much better when making a salad platter.
Mise en place: To successfully create this arugula salad platter, cut, chop and dice the ingredients beforehand. It will help you assemble your salad quickly and efficiently when it's time to be at the dinner table. I like using several small bowls where I place the prepared ingredients and seal them before putting them in the fridge.
Color is the key: Add brightness to your salad by adding different colored vegetables and fruits. Don't overdo it, though. Keep a good balance.
Cut neatly: Make your salad appetizing by cutting each ingredient with a sharp kitchen knife.
Cut off the arugula stems; if the leaves are more extended, cut them into halves to make them easy to pick when eating.
Drain your veggies: Clean the arugula and dry it using a salad spinner to drain off excess water. Wipe the other vegetable using a kitchen towel/paper. Extra water will dilute your dressing, making the salad soggy.
Add protein: Beans, legumes, or tofu are good protein sources, and they will add depth while making the salad platter more nourishing.
What is arugula?
Arugula or rocket is a leafy green herb (in the same family as broccoli, kale, or mustard greens) that's appreciated for its unique tart, peppery, and bitter flavors.
Arugula is common in French and is typical in Italian cuisine. It has made its way to American dining tables, where it's used to spice up green salads.
Its unique flavor makes arugula versatile and can be included in either cold or hot dishes.
If you are new to arugula, start with baby arugula, which is much tender and milder than mature leaves.
Arugula is generally added to mesclun mixes. I like adding some to my plate whether I'm eating raw or cooked dishes.
Make a salad platter with arugula as the base, and you'll love how it enhances the rest of the ingredients.
Here are some excellent reasons to add arugula to your menu.
- Arugula is high in calcium, essential for strong bones, contraction of muscles, and coagulation of the blood.
- Arugula is also high in B9, responsible for cell growth and renewal. B9 is vital during the first few weeks of pregnancy and is important for recovery.
- Vitamin B9 is involved in the regulation of the immune system as well as the synthesis and repair of DNA.
- Arugula is a good source of vitamin C which acts as an antioxidant preventing cells from damage. Vitamin C is essential for non-heme (iron) absorption.
- Rocket is rich in quercetin and kaempferol, flavonols that possess antioxidants and anti-inflammatory components.
- Erucin is an isothiocyanate compound with chemoprotective and anticancer properties, and arugula is one of the richest sources of erucin.
- Arugula is also a good source of vitamin K, iron, magnesium, selenium, and vitamin B5.
Serve your arugula salad with a delicious dressing or vinaigrette. I love using balsamic as it pairs well with arugula. Lately, however, I've been using soy sauce and apple cider vinegar to make a luxurious vinaigrette.
Choose a soy sauce without sugar or additives. If you mind grains, verify that it's made with only soy, and to even zest up on the health benefits, get a fermented soy sauce.
Add more depth and flavor to your salad by roasting chickpeas in curry powder or smoked paprika.
I hope you'll appreciate this amazing arugula salad plater as we did. Customize yours with the veggies you love and try new ones too.
Sending you my love, Githu
Get more healthy salads
How to create a fantastic arugula salad platter
- sharp kitchen knife
- Salad spinner
- salad platter
- mason jar with a lid
- gravy saucer
- Salad spoons
Soy sauce vinaigrette
Ingredients for arugula salad platter
- 100 grams fresh arugula leaves
- 1 cup cooked & drained chickpeas
- 1 cup cooked and cooled millet or quinoa
- 1 cup grated/shredded carrots
- 1 big celery stalk (diced)
- 1 medium bell pepper (diced)
- 1 cup fresh herbs of your choice. Cilantro & parsley
Make the vinaigrette
- In a small mason jar with a lid, add all the ingredients, close the jar and shake vigorously.
- Set aside
Make the arugula salad platter
- Clean and spin-dry (using a salad spinner) the arugula leaves
- Clean the veggies and tap dry them with a kitchen towel
- Cut, dice, and chop the veggies to bite sizes. Shred or grate the carrots.
- Start by laying arugula leaves on a platter
- Add chickpeas and millet/quinoa
- Sprinkle evenly the carrots, celery, and bell peppers
- Top with chopped herbs of your choice
- You can make this platter ahead of time
- When serving, transfer the vinaigrette to a gravy boat (saucière)
- Soy sauces are mostly salted, therefore, I omit to add salt unless it's necessary.