Arugula : pungent, bright and flavorful, a dimension lettuce can never hope to achieve.
To me, food is all about memory. Some flavors remembered from childhood, some acquired over the years; every favorite triggers a moment that makes it special. And this salad is what makes arugula more than a salad leaf. Arugula to me is cobbled side streets, a rustic Italian bistro, friends and conversations.
First, wash arugula and pat dry. The leaves are small enough so you don’t need to tear them. Peel and chop a pear. Toss it in lemon juice to make sure it keeps on looking a bright white. Add it to the bowl over a layer of arugula. Add another layer of arugula, then some walnuts. Top the salad with cheese. The traditional choice is grated parmesan, but I prefer crumbled goat cheese or feta.
As you build each layer, keep on sprinkling some salt and pepper – we are not going to add much of a dressing here so no need to toss it later. For our non-dressing, I just pour enough balsamic vinegar to coat everything and its ready to go.
First, wash arugula and pat dry. The leaves are small enough so you don’t need to tear them. Peel and chop a pear. Toss it in lemon juice to make sure it keeps on looking a bright white. Add it to the bowl over a layer of arugula. Add another layer of arugula, then some walnuts. Top the salad with cheese. The traditional choice is grated parmesan, but I prefer crumbled goat cheese or feta.
As you build each layer, keep on sprinkling some salt and pepper – we are not going to add much of a dressing here so no need to toss it later. For our non-dressing, I just pour enough balsamic vinegar to coat everything and its ready to go.
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