Category Archives: Arugula

arugulafennelsalad

Arugula & Fennel Salad

arugulafennelsalad

Just a simple and easy salad that comes together in 10 minutes.  Try this with toasted sunflower seeds or hazelnuts.  Finish with a zesty lemon vinaigrette, you won’t believe the depths of flavors from such a simple recipe!

Arugula & Fennel Salad
A simple and delicious salad
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Ingredients
  1. 1 fennel bulb, cut lengthwise and thinly shaved.
  2. 4 cups of arugula
  3. 1 cup sunflower seeds (or hazelnuts)
Instructions
  1. Set oven to 350
  2. Place sunflower seeds on a baking sheet and bake for 6 min
  3. Combine arugula and fennel in a large bowl
  4. Add toasted seeds
  5. Add vinaigrette and toss to coat
Vinaigrette
  1. juice of 1 lemon
  2. zest of 1 lemon
  3. 1 clove garlic, minced
  4. 3/4 cup olive oil
  5. Salt and Pepper
  6. Begin by mashing garlic and 1/2 tsp salt with a fork in bottom of a mason jar
  7. Add lemon juice and zest
  8. Add in olive oil, and either whisk together or place top on mason jar and shake vigorously
Molly Bea http://www.mollybea.com/
Springsalad2plate

Radish, Beet and Arugula Salad

It’s spring….and there is nothing better than seeing the farmer’s markets opening again after the long, cold winter. New vegetables to choose from calls for new inspiration. And that’s exactly what I got from my chef brother-in-law who came up with this salad for one of our restaurants. Pure genius. And so, I’m passing along this little bit of inspired taste to your table…because you don’t have to be a genius chef like my brother in law to make this at home.  

Springsalad2plate

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chorizoarugula1

Arugula, Sweet Potato and Chorizo Warm Salad

chorizoarugula1

It feels like eternal winter here lately.  Which equates to making ooodles of soups and broths.   But I’m afraid my family is not going to stand for another soup night.  Salads are much too cold right now, but that doesn’t mean they can’t be warmed up a little.  And so that’s what we do, we put our salads into toasty little beds and wrap them in scarfs. Aw. Okay seriously, my other favorite thing to do to salads in the winter-time is cook some of the ingredients and serve it over a bed of greens while hot so that it semi-wilts the greens.   Not only will your greens be easier to digest, they will be warming.  In Oriental medicine, there are foods that are cooling (most obvious would be cucumbers and celery) and warming foods (sweet potatoes, carrots, yams, kale) and eating with this concept in mind helps us stay strong and healthy.  This also goes along with the growing seasons and eating what is in season.  Keeping our bodies in sync with our environment is a great way to stay healthy.  I sometimes get instagram envy when I see a post from someone living on the west coast, making raw, fresh green drinks and juices…..but for me here in my wool socks and triple layers I just ain’t feelin’ it.  Not now.  But soon.  Right, Father Winter?

This salad has a hint of sunshine and brightness.  Ahhh, just hearing the words sunshine and brightness warms me up!

Stephane and I went on a date the other night.  We went to a local tapas bar and one of the dishes we ordered was a potato and chorizo dish.  While it was warming and the texture was correct, it was lacking in the flavor and spice department. It stuck with me however because it had potential to be a really great dish.   Enter sweet potatoes, arugula, and cilantro.  And some other things.

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