Arugula is similiar to spinach, and can be grow throughout
the summer, plus inside as well. It's a strong tasting green
that can be added to your salads, and it loves cool weather.
Plant seeds about 1/2 inch apart to start and in about three
weeks you can thin the plants to one inch and use them in
your salads! You can begin harvesting the remaining plants
when they are about 4 inches high. This is one of those herbs
that you want to keep cutting, so it will stay tender! Try this
same method but use a small windowbox for indoors.
Asparagus and Arugula Salad
Ingredients:
1 bunch asparagus, cleaned and trimmed
1/3 cups plus 2 Tbsp. olive oil, divided
4 cups arugula
Juice of 1 medium lemon
Zest of 1/2 lemon
salt and freshly ground pepper
Parmesan cheese (1/2 lb.), shaved or shredded
Season with salt and pepper and steam or microwave until
just tender-not mushy. Set aside. Meanwhile, clean arugula
and remove excess stems; dry and set aside. Just before
serving prepare the dressing by combining the juices of lemon
with remaining olive oil, lemon zest, and salt and pepper. While
asparagus is warm, toss with argula. Divide among 4 plates
and top with shaved Parmesan cheese. Serve immediately.
Makes 4 servings.
Corn and Arugula Salad
Ingredients:
Dressing:
1 large red bell pepper
1 tomato, cored, diced
1/4 cup extra-virgin olive oil
2 tsp. herb or wine vinegar
1 tsp. kosher salt
1 clove garlic, peeled
Salad:
2 tbsp extra-virgin olive oil
1 tbsp. herb or wine vinegar
1/2 tsp each salt and pepper
3 ears fresh sweet corn, shucked, cleaned
1/4 pound arugula, torn, washed (8 cups)
1/2 pint cherry tomatoes, halved
6 tbsp. coarsely grated Parmesan cheese
In blender, whirl all ingredients for the dressing until emulsified.
With a rubber spatula, scrape through sieve set over small bowl,
to remove seeds and skin. (You can also carefully remove these
with a small slotted spoon. Set aside dressing. For the salad,
whisk oil, vinegar, salt and pepper in a large bowl until well
blended. Cook corn in boiling water for about 4 minutes; drain
and rinse under cold water. Scrape the kernels from cobs into
bowl with oil mixture; add remaining salad ingredients. Toss to
coat all ingredients evenly. To serve, pour 1/4 cup vinaigrette
around base of each of 4 plates. Top with salad. Garnish with
olives if desired. Makes 4 servings.
