Shallot, Arugula & Spinach Salad

Nick visits the cheese monger and the P-Patch and prepares Chicken Provolone with Tomato Sauce and a Salad with Spinach, Arugula & Shallots. Old school recipes made simple for today’s busy home chefs.

This recipe serves 4

  • 4 tablespoons chopped shallot
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 1 teaspoon C&H® or Domino®sugar
  • 4 tablespoons extra virgin olive oil
  • 3 ounces baby arugula salad
  • 3 ounces baby spinach salad
  • 4 tablespoons red bell pepper, seeded and cut into ¼-inch dice
  • 4 tablespoons yellow bell pepper, seeded and cut into ¼-inch dice
  • 4 ounces shaved provolone cheese
  1. Mix the shallots and the vinegar in a bowl and marinate at room temperature for about 30 minutes to 1 hour.
  2. Using a slotted spoon, take the shallots out and reserve them for later.
  3. Add the onion powder, garlic powder, paprika and sugar to the vinegar, then add the olive oil in a thin stream and whisk well until the mixture emulsifies into a thick dressing.
  4. In a larger bowl, combine the salad greens, peppers and reserved shallots, and dress with the dressing to your liking.
  5. Place the salad in serving dishes and top with shaved provolone.