There are few things I love more than a simple arugula salad. To his credit, Jack knows it. Not far from our house, there’s a little food market/sandwich shop that sells the BEST arugula. It’s crisp, tender, and perfectly peppery. Every time Jack goes out to get a sandwich for himself, he comes home with a box of arugula for me.
I’ve used it to make all sorts of arugula salad recipes over the years (this one, this one, and this one, for starters), but lately, I’ve been especially smitten with this combination. I toss the arugula with a bright lemon dressing, nutty shaved Parmesan, and tamari almonds for crunch. Then, for a final finishing touch, I scatter on a handful of juicy roasted grapes. Sweet and bursty, they’re a delightful, unexpected way to balance the bitterness of the arugula.
Ingredients
- ½ cup whole almonds
- 1 cup red seedless grapes
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ tablespoon tamari
- 6 cups arugula
- Lemon vinaigrette, for drizzling
- ¼ cup shaved Parmesan or pecorino
Instructions
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Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
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Place the almonds on the first sheet and the grapes on the second. Drizzle the almonds and grapes with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari and roast for 7 to 10 minutes, or until dark and toasty. Roast the grapes for 7 to 15 minutes, until they’re soft and just starting to burst. The timing will depend on the size of the grapes.
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Place the arugula in a large shallow bowl and toss with drizzles of the vinaigrette. Top with the almonds, grapes, and Parmesan. Season to taste and serve.