Arugula in our boxes, two weeks in a row. Hooray! I love this peppery green, but it can be really bitter. When you’re getting ready to use it, nibble on a leaf or two. If it’s tasting really young and sweet, the less you do to it, the better. I love it tossed with a vinaigrette and then put on top of hot (homemade) pizza.
If it’s more on the bitter side, you might give it sweeter accompaniments.
I love salads with fruit (you may have noticed this already) and believe it or not, I just ate my first Asian pear this week. I’m not sure why I never tried them – just happy with “regular” apples and pears, I guess, and maybe that rusty-looking skin meant I’d have to peel them, and I absolutely hate to peel anything. Turns out the peel is just fine, no need to pare these pears.
What a revelation. Juicy and sweet, I was an instant convert. Locally grown Asian pears are at farmers markets right now, so how about pairing them with the arugula? (ok – way too many puns. sorry.)
Ingredients:
Dressing: 3 tablespoons vegetable broth 3 tablespoons extra-virgin olive oil 2 tablespoons minced shallot 3 teaspoons balsamic vinegar 1/4 teaspoon salt or to taste Freshly ground pepper to taste Salad: 4 cups arugula, trimmed, washed, cut into bite-size pieces 2 Asian pears, washed, cored, cut into wedges 1/2 cup chopped nuts (walnuts, pecans, your choice)
Preparation:
Serves 4
Mix salad dressing ingredients in a 1-pint jar and set aside until ready to serve.
Toss arugula and pears in a large bowl, add dressing, top with nuts. Done.