Arugula salad
Another favorite part of the spring/summer transition for me is the planting of my summer garden. I’m a summer vegetable and herb person; less so a flower person (although I do love the colors slowly creeping into my garden). Nothing beats the taste of homegrown vegetables and herbs. Arugula has to be one of my favorite salad leaves: I really enjoy the ‘bite’. The sharpness complements a light vinaigrette and some shredded cheese perfectly. My pick is usually parmesan. A quick recipe idea for arugula follows:
Arugula leaves
Shredded parmesan cheese (shaved is even yummier)
black pepper – freshly cracked
truffle oil – to taste (this is a marvelous, marvelous oil for salads)
balsamic vinegar (I have an organic variety from a farmer’s market; it’s unbelievable)
cherry or grape tomatoes (optional: my son loves tomatoes so these are a must for us)
lightly toasted pine nuts to top
Toss and enjoy!
