Try adding arugula. This green not only has a zesty taste, but it also provides powerful nutrients.
My friend Yda, who is an exceptional cook, makes a great arugula salad with shaved Parmesan and slivers of apple and slivers on red onion. It is simple to make, tastes amazing, and is very appealing. She dresses the salad with a fresh lemon juice and olive oil creamy mixture. The entire prep is less than 10 minutes, but looks good enough to serve for company.
Arugula is a peppery, light and airy, green that makes a great base for her festive salad.
Arugula's origin is from the Mediterranean area where it has been especially enjoyed in France and Italy for a multitude of generations.
Some say that arugula is actually mentioned as far back as the Old Testament. Youmay have heard it called by different names such as Italian cress, rucola, or even salad rocket.
Arugula's origin is from the Mediterranean area where it has been especially enjoyed in France and Italy for a multitude of generations.
Some say that arugula is actually mentioned as far back as the Old Testament. Youmay have heard it called by different names such as Italian cress, rucola, or even salad rocket.
This popular green is part of the Brassica (Cruciferous) family and boasts many of the same health protecting benefits as other Cruciferous vegetables such as kale, broccoli, cauliflower, and Brussels sprouts. So if you don't enjoy the thick skinned kale, try the think skinned arugula.
You will be glad to know that arugula can be found year round in the produce section of most markets in plastic container or bags, making arugula a green that you can enjoy during during any season.
As much as I enjoy the cultivated baby arugula that I buy in the supermarket, I once received arugula from my CSA farm during the summer. The flavor of the locally grown arugula was so pungent and so extremely peppery, I actually couldn't eat it and thankfully passed it on to a willing neighbor.
As much as I enjoy the cultivated baby arugula that I buy in the supermarket, I once received arugula from my CSA farm during the summer. The flavor of the locally grown arugula was so pungent and so extremely peppery, I actually couldn't eat it and thankfully passed it on to a willing neighbor.
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Once you mix the olive oil, fresh lemon, salt and cracked pepper, use a whisk and beat it until creamy |
Tip: Yes-it makes a difference in the salad dressing after it is mixed with a whisk.
It becomes thicker and creamier than the original mixture. So it's important to take the extra step in making the dressing.
It's also easy to make substitutions to this salad. Instead of apple, you could add cherry tomatoes.
If arugula is not to your liking, try myspecialThanksgiving salad from 2018that is made with blanched kale and roasted acorn squash. Or perhaps try my Cranberry Broccoli Slawthat is made from the bags of broccoli slaw they sell in most supermarkets.
Ingredients:
6 ounce container of arugula
2 apples, washed and sliced thin
1/4 cup of shaved (large shavings) Parmesan cheese
Red onion rings, sliced thin (about 1/2 cup)
Toss all ingredients in a large bowl. Dress with her lemon and oil dressing.
Lemon and Oil Dressing
1/4 cup of olive oil
1/4 cup freshly squeezed lemon juice
Pink salt and cracked pepper to taste (Yda's peppercorns were mulit-colored)
Mix all four ingredients together in a small bowl. Using a whisk, whisk until creamy (about 1 minute).
Shared on WEEKEND COOKINGat Beth Fish Reads where anyone can join in and share a food related post!
Also shared on Souper Sunday at Kahakai Kitchen where anyone can join in and share a soup, salad, or sammie recipe.
Disclaimer: I am an affiliate for Amazon which helps me defray the cost of running a free blog. If you click on a link from my blog and make a qualified purchase, I receive a small compensation at no cost to you. Thank you for your support.
It becomes thicker and creamier than the original mixture. So it's important to take the extra step in making the dressing.
It's also easy to make substitutions to this salad. Instead of apple, you could add cherry tomatoes.
If arugula is not to your liking, try myspecialThanksgiving salad from 2018that is made with blanched kale and roasted acorn squash. Or perhaps try my Cranberry Broccoli Slawthat is made from the bags of broccoli slaw they sell in most supermarkets.
Ingredients:
6 ounce container of arugula
2 apples, washed and sliced thin
1/4 cup of shaved (large shavings) Parmesan cheese
Red onion rings, sliced thin (about 1/2 cup)
Toss all ingredients in a large bowl. Dress with her lemon and oil dressing.
Lemon and Oil Dressing
1/4 cup of olive oil
1/4 cup freshly squeezed lemon juice
Pink salt and cracked pepper to taste (Yda's peppercorns were mulit-colored)
Mix all four ingredients together in a small bowl. Using a whisk, whisk until creamy (about 1 minute).
Shared on WEEKEND COOKINGat Beth Fish Reads where anyone can join in and share a food related post!
Also shared on Souper Sunday at Kahakai Kitchen where anyone can join in and share a soup, salad, or sammie recipe.
Disclaimer: I am an affiliate for Amazon which helps me defray the cost of running a free blog. If you click on a link from my blog and make a qualified purchase, I receive a small compensation at no cost to you. Thank you for your support.