We have been enjoying the arugula salad at Canoe for many years. The dressing is so good we could drink it, and it’s the perfect accompaniment to the rest of the ingredients. What’s the secret? — Craig Stanfield, East Point
This salad has been on the menu at Canoe for more than 20 years and was the creation of then-executive chef Carvel Gould. Current executive chef Matthew Basford said there’s a reason it remains on the menu. “It’s good because the arugula has a big peppery bite, and the vinaigrette helps balance that with its combination of acidity and sweetness. The flavors are rounded out with the creamy, salty bite from the Parmesan and the crunch from the nuts.”
The restaurant uses Italian heirloom arugula from Tucker Farms in Rome, which they prefer for its peppery bite. They garnish the salad with house-made spiced walnuts, but they suggest home cooks simplify by using toasted walnuts instead.
Dressing
We’ve cut down the restaurant’s recipe quite a bit. You will still have lots of dressing after making the arugula salad, but that’s a good thing. The fruity, tangy flavor is perfect for all manner of fall salads, especially those with apples or pears, and you will want to make more for citrus salads in December. The complex flavor from the blend of so many juices and vinegars will keep you from tiring of this dressing. We made our own carrot and pineapple juice, but you should be able to get freshly squeezed juice from your local juice bar or find carrot and pineapple juice at your grocery store. We also found the juice can boil over when it’s being reduced, so we suggest you use a larger saucepan than you might expect.
From the menu of . . . Canoe, 4199 Paces Ferry Road, Atlanta. 770-432-2663, www.canoeatl.com
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