We try to keep arugula growing in the garden for about half of the year. It’s spicy in the heat of summer and sweet during the cooler months, and it thrives like a weed. From the tender baby leaves in the spring to the toothsome, frost-sweetened mature leaves in the fall, this staple green is the basis of many of our salads. The salad recipe we give here is simple, but the variations are manifold. Feel free to use any combination of vegetables and garnishes with the arugula.
Ingredients
- 1 pound arugula
- Crumbled feta or fresh goat cheese
- Grilled chicken or steak, thinly sliced
- Sliced hard-boiled eggs
- Sliced avocado
- Diced cooked beets
- Shredded carrots and/or roasted sweet potato slices
- Kalamata olives and/or Quick Cider Vinegar Pickles
- Thinly sliced red onion
- Cherry tomatoes or roasted tomatoes
- Chopped chives or scallions
- Edible flowers, such as arugula, chive, calendula, borage, or nasturtium
- Fresh parsley leaves, whole or chopped
- Raw or toasted nuts or seeds (almonds, walnuts, pecans, pepitas, sunflower seeds)
For Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Cider Vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper
How to Make It
- Rinse and dry the arugula well. If the leaves are large, coarsely tear or chop them. Make the Dressing
- Combine the olive oil, vinegar, and garlic in a small mason jar. Season with salt and pepper to taste, screw on the lid, and shake well.
- Toss the arugula with the dressing in a salad bowl, then arrange on a large platter. Pile any combination of garnishes and add-ins on the side or toss again before serving.
