Arugula.
An audacious vegetable. A vegetable that brings out indubitable opinions.
Up until very recently, I would have put myself in the not-really-a-fan side. Arugula is a peppery, bold tasting green that, to be honest, looks like a weed. Like something that could grow in the yard on accident. :)
I wouldn’t have tried arugula on my own, not brave enough. However, I will eat food that is prepared for me. On a recent trip to Iowa, my mom and PC treated us to a lovely meal, which happens often in that home of foodies. This salad was my favorite. I enjoyed it so much, I asked to have it the next time we were there plus a copy of the recipe.
The arugula, beets and carrots give it nice color and the dressing is a lovely medley of flavors with shallots, chili garlic sauce, apple cider vinegar and toasted sesame seeds. The peppery arugula is paired wonderfully with the rest of the ingredients and it is delicious.
If you haven’t tried arugula yet, this is a good first start.
Recipe adapted from John Bosco House - found and shared by my mom
Ingredients
- • 4 Tbsp shallots, thinly sliced
- • 2 Tbsp honey
- • 1/2 tsp chili garlic sauce - optional
- • 1 tsp sesame seeds, toasted or mix of small seeds like poppy, sunflower and sesame
- • 1 tsp apple cider vinegar
- • 2 tsp oil
- • arugula
- • 2-3 beets, pickled or plain, chopped/julienne
- • 2-3 carrots,julienne
Instructions
- Combine the dressing ingredients and stir well.
- Toss together the arugala, beets and carrots.
- When ready to serve, top with the dressing.
Take care.
P.S. A winner was picked. Was it you?
