New Food: Arugula

This isn't really new but it is a bit new to me.  I've seen it, maybe had it in a mixed green salad but never purchased it myself.  It is now one of my favorite lettuces.  So far I've used it in a roasted root vegetable salad and over a BBQ'ed steak with marinated grape tomateos in a vinegrette.  The root vegetable salad is a perfect fall or Thanksgiving salad.  The other is a perfect summer meal.  One thing to remember is that arugla is a tender green so it will wilt and get soggy in a salad.  To avoid this either toss in at the last minute or put the lettuce on your place and top with other ingredients on your plate.  It has a slight peppery flavor but is just yummy.

ROASTED ROOT VEGETABLE SALAD

Prep:15 min., Cook:40 min.
1 red onion, peeled and chunked
2 lg. carrots, sliced
2 lg. parsnips, sliced
2 T. EVOO
¾ t. kosher salt
½ t. freshly ground black pepper
5-ounce baby arugula
1 pear, halved, cored, cut into thin wedge bites
½ C. chopped walnuts, toasted
Apple Cider Vinegrette
3 T. apple cider vinegar

1 T. honey

¼ t. kosher salt
¼ t. coarse ground black pepper
¼ C. extra-virgin olive oil

Preheat the oven to 400˚F. Prep veggies: Peal and slice carrots and parsnips. Cut larger slices in bite size pieces. Peal and chunk onions, separate chunks. On a large foil lined cookie sheet place onions, carrots and parsnips. Sprinkle with EVOO, garlic salt and pepper. Toss to coat, keeping veggies separate. Roast 30-40 minutes. Meanwhile in a large bowl, combine vinaigrette ingredients, whisking in EVOO last. Core and slice pear. Add the pear slices, roasted vegetables, walnuts and arugula. Toss, serve. Makes 4-6 servings.

Variation:  Don’t have a pear, use an apple
"11/14/2011:  Original recipe came from Giada DeLarentas."

TOMATO SPINACH SALAD

-Baby spinach leaves or arugula

1 pint grape tomatoes

Vinaigrette

1 shallot, minced

1 T. red wine vinegar

2 t. anchovy paste

1 T. capers

¼ t. Kosher salt

¼ t. coarse black pepper

½ C. EVOO

In a medium bowl whisk together vinaigrette. Add grape tomatoes and let marinate. When ready to serve add spinach to plate and top with tomatoes and vinaigrette.

 

Serving Suggestion:  Serve with a grilled sliced NY steak.
Variation:  Today I added 2 cloves chopped garlic to the viniagrette and sugar snap peas to the salad