Savory Dutch Baby with baby arugula salad
This Savory Dutch Baby with Baby Arugula Salad perfectly balances comfort and freshness. Perfect for brunch or a light dinner, this dish captures the essence of savory simplicity.
Savory Dutch Baby with baby arugula salad
This Savory Dutch Baby with Baby Arugula Salad perfectly balances comfort and freshness. Perfect for brunch or a light dinner, this dish captures the essence of savory simplicity.
Tools
Ingredients
120 ml whole milk, room temperature
4 large eggs, room temperature
60 g all purpose flour
3/4 tsp salt
30 g butter
120 ml olive oil
120 ml red wine vinegar
1 tsp dijon mustard
1 tsp honey
1 garlic clove, minced
1 tsp dried oregano
140 g baby arugula
60 g goat cheese
20 g sun-dried tomatoes, chopped
30 g roasted and salted sunflower seeds kernels
Step by step
Preheat oven to 220°C. Place 30 cm cast iron skillet in oven to preheat.
In Stand Mixer Bowl with Wire Whip attached, add eggs, milk, flour, and 1/4 tsp salt. Whisk together until fully combined on speed 4 for 2 minutes. Stop and scrape down sides, whisk for an additional minute on speed 6. Set aside to rest for 10 minutes.
When oven is preheated, remove cast iron skillet and add the butter to the pan. Allow to melt and then pour in batter. Bake for 10-15 minutes or until puffed and golden.
While Dutch Baby is baking, prepare topping. Wash and dry Wood Bowl and Whip. Add olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, and 1/2 tsp salt to bowl. Turn mixer to speed 6 and mix for 2 minutes to emulsify dressing. Remove bowl from Stand Mixer base and add arugula. Toss gently with clean hands or tongs to dress greens. Add goat cheese, sun-dried tomatoes, and sunflower kernels.
When Dutch Baby is puffed and golden brown, remove from oven, and top with arugula salad. Slice into wedges, serve with additional salad on the side if desired.
