The first time I was served a bowl of arugula salad simply dressed with olive oil and lemon in Italy, my taste buds seemed to do cartwheels in my mouth. The many different tastes contained in the leaves of arugula make it the most flavorful of all salad greens. This makes a delightful lunch when served with a plate of olives, fresh sliced tomatoes, shaved Parmigiano, extra bread and a good Italian red wine.
THE MOST FLAVORFUL SALAD GREENS:
Recipes for Expertly Dressed Salads
About 6 cups washed, dried and stemmed arugula leaves
6 hard-boiled eggs, sliced
12 pieces country-style bread, toasted and rubbed with garlic
About 1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar, red wine vinegar, or lemon juice
Salt and freshly ground pepper
Place arugula on individual serving plates. “Fan” a hard-boiled egg over each salad. Place two pieces of fettunta (garlic toast) on each plate.
In small bowl, make vinaigrette with olive oil, vinegar or lemon juice, salt and pepper, stirring well with fork. Drizzle a little vinaigrette over each salad and serve immediately. Pass remaining vinaigrette, if desired. Yields 4 to 6 servings.
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