Wednesday, June 5, 2013

How to make an awesome arugula salad

Have you ever witnessed that sweet, endearing moment when parents look at their child, shake their heads in disbelief and utter "They grow so fast!"?

Well, Trevor and I have the same reaction to our arugula.

We planted it inside at the end of March, transplanted it in the garden in mid-April and now we are under attack.

arugula garden and arugula salad

We haven't bought greens from the store in over a month because we're already harvesting from our own garden (oh yeah, we have an awesome garden). So far we've eaten lettuce, spinach, chives, basil and the prodigal arugula grown by our own 4 hands (2 each, we're not some freaky monster). Trevor even sampled two pea pods that were the unfortunate early birds.

arugula and peaches salad recipe
We will soon make a sign of a lettuce and a bee - we're pun geeks like that
Arugula (which in Europe is known as rucola) grows from seeds to full maturity in 45 days but it can be harvested after 30 days. And so we did. We harvested ... and harvested ... and harvested, but the plant is growing faster than we can eat it. Of course, we can't let it grow too big because it gets bitter. So we thought the best way to get rid of it is to pretend to go jogging in our neighborhood and throw it into our neighbors' yards screaming Arugula Attack! Our plan fell through when we realized we were never going to find arugula-camouflage uniforms.

arugula and peaches salad recipe


I really do like arugula because it is rich in antioxidants and vitamins C, A, K (close enough to "cake" for me). Also, it's a cruciferous vegetable and since I don't like the mother of all cruciferous vegetables - the almighty broccoli - I'm thinking arugula should be a good replacement.

Here's one of the many arugula salads we made this week:

arugula and peaches salad recipe

Arugula and peach salad (serves one hungry, veggie-loving couple)

1 peach
10 arugula leaves
10 lettuce leaves
1 tomato
5 baby carrots
1/4 white onion

Slice and chop the ingredients and wonder why English has so many verbs for the same action (slice, dice, chop, cut, cleave, mince).

for the vinaigrette

2 tablespoons of olive oil
1 tablespoon of red wine vinegar or balsamic vinegar
1 pinch of tarragon

As I said before, the arugula has a bitter, nutty and peppery aftertaste and it just tastes better when it's complemented by other sweet ingredients. I chose peaches, tomatoes and onions because they all have a sweet taste. That's also why I avoided adding salt and pepper to the salad.

Try it and tell me if you like it. 

 Next, we'll try to make a smoothie and if that doesn't get rid of the arugula faster than it's growing we'll have to come up with some clever solution to use it to power our car. It's totally free whereas gas isn't.



3 comments:

  1. Great salad recipe - will give it a go! I am not really a smoothie maker/drinker - but I am now curious to see what you come up with! :-)

    Molly @ The Move to America

    ReplyDelete
  2. We haven't tried the smoothie yet but we might once we get overwhelmed by all the arugula.

    ReplyDelete
  3. I love the idea of you yelling arugula attach through your neighbourhood!! We call it rocket here in the UK...I love it so maybe I should try growing it too :)

    ReplyDelete

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