Recipe: Canoe Arugula Salad

Canoe arugula salad

  • 1 pound arugula
  • 1/2 pound toasted walnuts
  • 1/2 cup vinaigrette (see recipe), plus more if needed
  • Wedges of 1 orange
  • 6 ounces of grated parmesan
  • In a large bowl, combine the arugula and walnuts. Add 1/2 cup dressing and toss gently until leaves are lightly coated, adding more dressing if needed.
  • Divide orange wedges among 4 serving plates, then garnish with greens and nuts. Garnish each plate with parmesan and serve immediately. For 4 people.

Nutrition information

Per serving: Per serving: 719 calories (percent of calories from fat, 73), 27 grams protein, 23 grams carbohydrate, 7 grams fiber, 60 grams total fat (11 grams saturated), 29 milligrams cholesterol, 616 milligrams sodium.

Bandage

We have reduced the restaurant recipe a bit. You’ll still have a lot of dressing after making the arugula salad, but that’s a good thing. The fruity, tangy flavor is perfect for all kinds of fall salads, especially those with apples or pears, and you’ll want to do more for citrus salads in December. The complex flavor of mixing so many juices and vinegars will keep you from getting tired of this dressing. We made our own carrot and pineapple juice, but you should be able to get freshly squeezed juice at your local juice bar or find carrot and pineapple juice at your grocery store. We’ve also found that the juice can boil over when reduced, so we suggest using a larger pan than you might expect.

Bandage

  • 1 cup carrot juice
  • 1 cup orange juice, strained
  • 1/2 cup pineapple juice
  • 1 1/2 tablespoons champagne vinegar
  • 1/3 teaspoon poppy seeds
  • 1/3 cup sherry vinegar
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • 1 cup extra virgin olive oil
  • 1/3 cup walnut oil
  • Salt and pepper
  • In a medium saucepan, bring the carrot juice, orange juice and pineapple juice to a boil. Continue boiling for about 15 minutes, until the mixture has reduced to about 3/4 cup. Remove from heat and let cool. Add the champagne vinegar and poppy seeds and set aside.
  • In a medium bowl, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard and red wine vinegar. Put aside.
  • In another bowl, whisk together the olive oil and walnut oil, then slowly pour the oils into the sherry vinegar mixture, whisking constantly until the dressing is emulsified. Whisk the reduced juice mixture and adjust the seasoning. Dressing can be made ahead and refrigerated for up to 1 week. Whisk to restore the emulsion before serving. Makes 2 1/2 cups.

Nutrition information

Per serving: Per tablespoon: 72 calories (90 percent of calories from fat), trace protein, 2 grams carbohydrate, trace fiber, 7 grams total fat (1 gram saturated), no cholesterol, 11 milligrams sodium.

In the menu of . . . Canoe, 4199 Paces Ferry Road, Atlanta. 770-432-2663, www.canoeatl.com

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