How to create a fantastic arugula salad platter
Learn how to create this fantastic arugula salad platter with just a few ingredients.
Yield: 4 people
Calories:
Cost: 10$
Equipment
- sharp kitchen knife
- Salad spinner
- salad platter
- mason jar with a lid
- gravy saucer
- Salad spoons
Materials
Soy sauce vinaigrette
- 4 tablespoon cold-pressed olive oil
- 1 tablespoon non pasteurized apple cider vinegar
- 1 tablespoon fermented nonsugared soy sauce
- freshly ground black pepper (just a little)
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
Instructions
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)
Notes
- Soy sauces are mostly salted, therefore, I omit to add salt unless it's necessary.