Friday, May 25, 2012

Wild Arugula, Glazed Walnuts, and Apple Salad

I was over at Whole Foods today and they had really fresh greens which were begging me to take them home...really, they were, I swear :0 ...

 They had good looking wild arugula and basil which I bought and took home. I was thinking of using the basil for pesto since it has been a while since I've made some but the wild arugula is intended for a salad so I picked up other ingredients like glazed walnuts (they're great as they help to cut down cooking and prep time)as well as lemons and pine nuts (for the pesto). The only thing I forgot was to buy some pears which I only remembered when I was already halfway home. I could have stopped at another supermarket but the temperature was getting warm so I was really itching to get home as fast as I can. So instead of using pear, I used some gala apple instead which I already have in my refrigerator.


Arugula has a peppery, nutty taste to it. It is sold at the supermarket as either baby or mature leaves. Cultivated baby arugula are usually rounder in shape and often resemble the shape of a spinach only smaller. Will arugula, on the other hand has a stronger and more pronounced peppery, nutty taste to it. The shaped of the leaves are also slightly different in the sense that lobes and smaller in size. It is an annual plant that is rich in vitamin C and potassium. They were once considered aphrodisiac. It is great as a salad but it can also be used in pasta or pizza.


Ingredients:

5 oz wild arugula

1 apple or pear, cored and sliced thinly

1/4 cup store bought glazed walnuts

shaved parmigiano reggiano

salt and pepper, to taste


 1. Toss the first three ingredients together.

 2. season with salt and pepper according to taste

 3. top with shaved parmigiano reggiano

 4. Drizzle with dressing (see below)
Dressing:

10 Tbsp extra virgin olive oil

5 Tbsp lemon juice salt and pepper, to taste

1. Combine and whisk EVOO and lemon in a small container.

2. Season with salt and pepper according to taste.

 ***left over dressing can be kept in the refrigerator for a few days. Just make sure to let it thaw and shake well prior to use.

2 comments:

  1. I am a fan of peppery arugula. This looks right up my alley.

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  2. When I first tried arugula, I didn't think i'd like it but has since been a fan.

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