Ensalada de Arugula y Aguacate con Vinagreta de Dátil y Nuez de Castilla
4 to 5 Servings
Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Ingredients
- 1/2 cup olive oil
- 1/4 cup vegetable oil
- 6 unpeeled garlic cloves
- 2 to 3 chiles de arbol, stemmed
- 1 copious spoonful fresh oregano leaves, or from 2 to 3 sprigs of oregano
- 1/3 cup sherry vinegar
- 1/4 teaspoon dijon mustard
- 1 teaspoon kosher or sea salt
- 4 to 6 medjool dates, pitted and finely chopped
- 2/3 cup walnuts
- 5 to 6 ounces baby arugula
- 1 to 2 ripe avocados, halved, pitted, diced
- 1/2 cup crumbled queso fresco
To Prepare
- Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
- With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
- Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
- Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
- In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.
Looking forward to making this salad dressing. Is the fresh oregano Mexican oregano or Italian oregano?
If I have Mexican on hand I use it, but if not regular Italian works pretty well Sandra 🙂
I saw Pati make this salad on our PBS channel last year. I knew we had to try it. It is unique and delicious, we have enjoyed it many times. Thank you for sharing your kitchen and cooking with us!
Thanks to your for tuning in Lynda, love to read you liked this salad 😉
Great salad! I believe I used guallijo chilis because that’s what I had on hand. I also added on chicken and voila; dinner. The date, walnut, chili and garlic combination in the dressing is excellent.
I’m glad you made the salad your own, JJO!
Gonna try this on my family this weekend your boys remind me of my grandson loves to eat and will try anything twice!
I hope your grandson loves the salad, Irene.
looks delicious Just with the ingredient you used.. Thank you
Hope you love the salad, Myrna.
My favorite part about this salad is the way the dressing comes together! I make salad dressing all the time, but I rarely heat my ingredients and have never ever used chile de arbol in the vinaigrette. Blending the ingredients emulsified everything so nicely. I served it at a family BBQ and even people who don’t usually eat salad served themselves twice!
Thank you Pati for another delicious recipe.
Loved to hear this, Leila! Thank you.
Hi Pati,
I shall be trying this salad n the Mango tart n will let u know how my family react to this tasty looking dinner n Thanks for sharing.
Maryann
Thank you Maryann, yes, please let me know if the family approved 😉
This salad was beyond delicious. My dinner guests couldn’t stop raving about it. I can’t wait to make more of your recipes Pati. Thank you.
So happy to hear that, John! And I’m glad your dinner went well.
Wow. That salad looks amazing Pati! Thank you much for sharing. Btw …. I love your show – keep up the great work!!
Bests !😊
Thank you so much, Alicia!