Arugula Salad.

Arugula is a tender green in the brassica family. Its flavor is nutty, spicy and peppery. Some people describe it as ‘bitter’ and don’t like the pungent ‘bite’ of the undressed leaves. Fair enough, let’s fix that! By adding just a little (or a lot!) fat (oil, cheese, olives, nuts, avocado) and acid (vinegar, lemon, lime, orange) this dressing tames and rounds out the heat and bitterness of the arugula. Now you can customize the salad further with your favorite additions of protein, fruit or nuts you’ll have a really interesting satisfying salad.

Arugula Salad

•  Arugula (a CSA portion is what I used, it’s about 7 ounces), washed and dried

• 2 tablespoon oil (olive, walnut are both great but any kind), more as needed

• 2 teaspoons fresh lemon juice or vinegar, more as needed

• Kosher salt and pepper to taste

• 2 ounces, shaved or grated cheese (goat, parmesan are great) again, more as needed.

• Optional add-in ingredients; any chopped fruit (fresh or dried), flavored oil, nuts (candied nuts are especially good) any cooked protein, salmon and grilled tofu are really good.

 Directions

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice (or vinegar), and sprinkle with salt and pepper. Toss with your hands, make sure all of the leaves are covered with dressing and taste for seasoning. If it is too tart add a little oil and toss, if it isn’t tart enough add a little lemon or vinegar and toss and taste again, it should taste bright but have a nice mouth feel of oil coating the leaves. Don’t forget salt and pepper. Add the optional add-ins if using now.

I really hope you non-arugula lovers try this. You arugula lovers already know how good this is!

Have a great week.

Mo