Arugula


From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot, minced
  • 1/2 t. (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Directions:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Combine fennel and apple in medium bowl; mix in 3 T.¬† dressing.
  • Place arugula in large bowl.
  • Add fennel-apple mixture.
  • Toss, adding more dressing to taste.
  • Divide salad among 6 plates.
  • Garnish each with 1 mandarin orange slice and sprinkle with pomegranate¬† seeds.
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From the August 13 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 Peaches
  • 4 Cups Arugula
  • 1/2 Sweet Onion
  • 1/3 Cup Hard Blue Cheese
  • 1 Tbs Olive Oil (for grilling)
  • Salt & Pepper
  • Balsamic Vinaigrette

Directions:

  • Cut peaches in half removing pit. Brush both sides of peach with olive oil & season with salt & pepper.
  • Put on medium heat grill & grill for 5 min/side.
  • Remove peaches from grill and de-skin.
  • Let cool. Slice to about 1/4 in thick moons.
  • Toss COOLED peaches with remaining ingredients. YUM!

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons honey (Tierra Miguel honey)
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons sesame oil
3 oz tatsoi ( 6 cups)
3 oz mizuna ”
3 oz arugula ”

Heat vinegar, soy sauce, honey, ginger, and sesame oil in a small saucepan over moderately low heat, stirring until honey is dissolved and dressing is hot (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.