Michelle served a side of Arugula Salad with Shaved Parmesan to go with the hearty vegetarian quinoa chili.
The slightly bitter arugula is a great compliment to the hearty chili.
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
- 1/2 cup extra-virgin olive oil
- 12 ounces fresh arugula, washed and dried
- 2 ounces shaved Parmesan
Source: this recipe is adapted from Emeril Legasse, 2004
Cook’s note: this recipe makes approximately 3/4 cup vinaigrette. Any remaining vinaigrette will keep for up to 2 weeks stored in a non-reactive container in the refrigerator.