Posted in Pastries

Home Grown Arugula Salads: Recipe

As I mentioned, I’m currently upstate with my parents. The old house they live in is on a “farm-ette,” as it’s apparently called. It’s something like 5 acres and it was used as a horse farm before they got it. My mom’s been trying her hand at gardening–she’s got those raised table beds so it’s really easy to “farm.”

arugula and radishes

She’s grown arugula (and a ton more) from seed. It turns out arugula–generally called “rocket” in the UK–grows incredibly well here. It also grows back after you “harvest” it. Let’s just say every salad we make this summer will have arugula in it. (And also radishes, because it turns out those grow well too; photos of those to come.)

IMG_1635

I fibbed when I said this post contains a recipe. It contains two almost recipes. That is, they aren’t exactly recipes in the strictest sense, more like guidelines. A handful here, a drizzle there–that’s just how I cook.

Arugula Salad
Apologies for the iffy photo quality; I took this inside, in the evening, on my iPhone.

Arugula Salad with Oranges, Mozzarella, and Prosciutto 

For the salad

  • Arugula
  • Radicchio
  • Navel orange–about 1 per 2 servings
  • Mozzarella (I used the tiny mozzarella balls, but you could easily cut up a large ball into approximately 1/2 cubes)
  • Prosciutto–about 3 slices per serving
  • Dressing of your choice, or use the recipe below

For the dressing

  • White balsamic vinegar (I recommend the white balsamic condiment, as it’s called, from Williams-Sonoma, but obviously, you can use whatever you like)
  • Good extra virgin olive oil (something with a peppery hint if you can get it, but anything will do so long as it’s good quality)
  • Fresh orange juice (see tip in recipe below below)
  • Sea salt and fresh ground pepper (to taste)

How to make the salad:

  • Wash the lettuces and rip the radicchio into pieces that are about the size of the arugula. Don’t go nuts and make it too small.
  • Using a sharp paring knife, peel and segment the orange(s). Tip: reserve the center with the membranes attached to make the dressing. (Here’s how to do that.)
  • Chop the mozzarella if you are using a large piece. If you’re using small balls, drain them in a paper towel.
  • Make the dressing by squeezing the juice out of the reserved orange scraps. Add the white balsamic–about equal parts juice and balsamic. Drizzle in the olive oil. I use about a 5:2 ratio of oil to the vinegar/orange mixture but that’s entirely to taste. Whisk with a fork and add salt and pepper to taste.
  • Gently toss the lettuce with the dressing, lightly coating it without drowning it–you may have leftover dressing, that’s okay, it’ll keep in a tupperware.
  • Serve the dressed lettuce.
  • Top each serving with some orange segments, a handful of mozzarella balls, and a few slices of prosciutto.

IMG_1641.JPG
Again, sorry for the quality. You guessed it: it’s an indoor, iPhone photo!

Italian Arugula Salad

For the Salad:

  • Arugula
  • Radicchio
  • Sun dried or roasted tomatoes in oil
  • Kalamata olives
  • Mozzarella balls (or shavings of parmesan cheese)
  • Dressing of your choice, or use the recipe below
  • Pepper to taste

For the Dressing:

  • Balsamic vinegar
  • Dijon mustard
  • Extra virgin olive oil

How to make the Salad:

  • Wash the lettuces
  • Tear both lettuces. Don’t go nuts, but you want the pieces bite size.
  • Dice the tomatoes and quarter (and pit, if you haven’t gotten the pre-pitted kind) the olives.
  • Make the Dressing: stir together the vinegar and mustard. Whisk in the olive oil (about a 5:2 ratio) with a fork. For an extra flavor kick, use the oil from the tomatoes as about a quarter of the oil. Add pepper to taste.
  • Gently toss the lettuce with the dressing, lightly coating it without drowning it–you may have leftover dressing, that’s okay, it’ll keep in a tupperware.
  • Sprinkle the tomatoes, olives, and cheese on top.
  • Serve.

 

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Author:

Hi, I'm Mercedes. I'm a PhD candidate in politics and a trained pastry chef. I'm also an amateur photographer, hobby quilter, and all-around nutty girl living in the Big Apple.

2 thoughts on “Home Grown Arugula Salads: Recipe

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