This month for the Secret Recipe Club I was assigned the blog Gastronomical Sovereignty. Kristy’s blog is full of fantastic recipes. I had a hard time deciding on which one to make this month. It’s been crazy hot here in Chicagoland this summer, so I decided on a salad (even though I had to turn on the oven to make it). The heat, plus being 7 months pregnant, means I tend to gravitate towards simpler recipes these days. I just don’t have the energy to cook how I would like to lately! That being said, I have bookmarked a few recipes to make when I have a bit more energy.
I wasn’t sure about the roasted grapes at first, but this salad was delicious! Easy enough for a weeknight dinner too, which is always a plus. Hope you enjoy!
Roasted Grape and Arugula Salad, adapted from Gastronomical Sovereignty
6 Medium Shallots
2 C Seedless Red Grapes
6 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
1 Tsp Dijon Mustard
1 Tbsp Fresh Thyme, finely chopped
2 cups Fresh Arugula
2-3 oz Pecorino Romano Cheese, shaved
Kosher Salt & Fresh Cracked Black Pepper
What to Do:
Pre-heat your oven to 375 degrees F & line an edged baking sheet with parchment paper.
Place the grapes on one half of prepared baking sheet adn the shallots on the other. Roast for 10 minutes, turn the grapes. Roast another 10 minutes, remove the grapes from the oven. If they’re VERY juicy, you may need to drain some of the juice off the pan but they should be fine. Return shallots to the oven to continue roasting for a further 10 minutes or until tender. Allow shallots to cool for about 10 minutes before handling.
Chuck the shallots into your food processor. Add oil, vinegar, mustard, and season with salt and pepper. Puree until smooth. Taste. Add more seasoning if necessary.
Pour dressing into a mason jar to keep and stir in thyme. The dressing will be good in the fridge for up to 1 week.
Toss arugula with enough of the dressing to coat. Top with the grapes and shaved cheese. Lightly sprinkle with salt and pepper and serve.
What a delicious and simple salad, yet the addition of the roasted red grapes seem to make it so elegant sounding. I will definitely be trying this during the summer.
I keep hearing about roasted grapes everywhere! They sound amazing! I just might have to make some! 🙂
Arugula and grapes sound like the perfect combo! I love dressing up salads.
I’ve never roasted grapes, but last week in group C we had some and now this salad and they both look really, really good! And the dressing sounds fantastic with any sort of greens. Visiting from group C!
I’ve been wanting to try roasted grapes, they sound so interesting and delicious. Your whole salad looks delicious, saving this recipe.
If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.
Lisa~~
Cook Lisa Cook
lovely! roasted grapes are just divine + i love how wonderfully balanced they must be with the arugula. yum!
Yum! I never would have thought to roast grapes, but this salad looks fabulous! 🙂
What a GREAT recipe! LOVE it, it’s lovely to meet you and your blog through SRC – visiting from group D and Lavender and Lovage! Karen 🙂
Great salad for summer..nice and refreshing! Roasting grapes is new to me…great SRC pick!
I’m pumped you made – and enjoyed – this salad! it is a go-to salad for me, especially when entertaining because it seems so fancy but is so simple to make. great photography too, lovely!
happy src reveal, friend!
Thanks Kristy! Love your site.
wow I’ve never tried roasted grapes before – this looks delicious!
I make a roasted strawberry salad and now I have to try this roasted grape salad. I like the combination of the peppery arugula with the sweet grapes.
Karen, I make a quesadilla with strawberries, arugula and goat cheese that you would probably like then!
Brilliant choice! Adding it to my “must make” list! (Visiting you from SRC Group D.)
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