Arugula Salad with Roasted Grapes
- Makes4 servings
- Cook Time45 minutes
- Active time plus cooling15 minutes active
- 1
This simple salad recreates a dish we had in Shaffa Bar, Shira Petel’s restaurant in Tel Aviv. It’s a perfect fusion of sweet, sharp and peppery flavors. We prefer black grapes because they take on a lovely hue when roasted (broiled, really) and lend that color to the thinly sliced onion during their brief marination in vinegar. Look for mature arugula sold in bunches instead of packaged baby arugula; bunched arugula requires a little more prep but its more assertive flavor is a better match for the sweetness of the grapes.
Don’t overcrush the roasted grapes. Crush them with only enough force break the skins and release the juices; the grapes should still retain their shape. When transferring the crushed grapes from the baking sheet to the bowl, don’t add their juices, as they dilute the dressing.
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