I love this time of year when you can pick fresh, organic arugula from your garden (or find it at an organic produce store or local farm). There is nothing quite like the zing of this leafy green. It just begs for a variety of salad fixings to set off its flavor.
We never make the exact same salad twice. It sort of depends on what there is in the refrigerator and what is fresh in the garden. Or what my wife has up her sleeve.
Here are some basic ingredients for the best arugula salad you’ve ever made. Use what you like or add something else.
My Favorite Arugula Salad Recipe
- Arugula (I hope you have grown it organically in your garden)
- Feta, crumbled
- pear, peeled and sliced
- dried cranberries
- radishes, thinly sliced
- hard boiled egg
- fennel, thinly sliced
- your favorite olives
- fresh blueberries
Make sure you wash the arugula thoroughly. Place the ingredients you like in a large salad bowl. I have not given amounts here. You can figure out how much of everything you want to use depending on how many people you will serve and how hungry they are.
You can use whatever dressing you like, but you don’t want anything too heavy. It drowns out the flavor of the arugula. Here’s the vinaigrette we like on this salad. It’s so easy to make
Vinaigrette Dressing for Arugula Salad
½ tsp fine sea salt
1 TBSP Dijon mustard
3 TBSP red wine vinegar
5 TBSP olive oil
Mix together the salt and mustard in a small bowl, then whisk in the vinegar. Slowly drizzle in the oil while whisking constantly to emulsify. (If you want to double or triple this recipe, it will keep in the refrigerator for about two weeks in an airtight container.)
Time to dig in and enjoy!
Here’s to all the salad fixings at your house,
P.S. What’s your favorite way to fix arugula? Plese share it in the comment box below.
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