I’m not a fan of vegetable salad but, sometimes, I forget that I’m not. Eating this salad was one of those times. I made this back in 2012 but I’ve kept the recipe and the original photos because… well, it’s really a good salad.
And just what makes this salad such a standout? The freshest arugula, lettuce and alfalfa sprouts, for starters. But it’s also the additions without which I doubt if I’d even bother republishing the recipe after more than ten years.
Let’s start with the bacon. Belly bacon, of course. None of those lean varieties. Belly bacon cut into strips and fried in a non-stick pan until browned and crisp.
Then, herb croutons. It’s one of my favorite ways to salvage stale bread. You don’t have to make it, you can buy herb croutons in the grocery, but if you want to experience the joy of making your own herb croutons, here’s how. Cut stale bread into cubes, toss with a mixture of olive oil and melted butter, add a bit of salt and throw in dried herbs. Bake until dry and crisp.
The third and last thing, and probably the most important, is the salad dressing. Honey, Dijon mustard, olive oil, lemon juice and grated ginger. Fresh ginger. You have to make it to believe just how boring most store-bought salad dressings are.
Arugula and alfalfa sprouts salad
Honey, mustard and ginger dressing
- 2 generous handfuls torn lettuce
- 2 generous handfuls baby arugula
- 2 small handfuls alfalfa sprouts
- 2 cups herbed croutons (we make ours but store bought is okay)
- bacon (cooked to a crisp, then diced or crumbled) as much as you like
- your favorite cheese shaved, as much as you like
- Stir together all the ingredients for the salad dressing.
- Rinse and the lettuce, arugula and alfalfa sprouts.
- Pass the vegetables through a salad spinner to remove excess moisture.
- Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base.
- Scatter the herbed croutons on top and around the vegetables.
- Add the bacon and cheese.
- Drizzle the honey, mustard and ginger dressing over everything and enjoy.