Arugula Gone Wild
Arugula – a commonly misunderstood leafy lettuce; A spicy, peppery addition to salads and recipes; A surprising burst of flavor that takes the spotlight in every dish; An above-ground plant that grows wild and goes wild in my backyard.
Arugula is taking over my backyard again. It pops up in my sectioned-off garden, then breaches its borders to become scattered haphazardly across my yard--all on its own.
The arugula was here when I moved into my house in September, 2001. The previous owners had purposely planted it beside Italian parsley and another random selection of leaf lettuce. It was the first thing they let me taste when I was looking to buy the property and it was the last thing they gave me on the way out the door--a whole bag of it. I didn’t quite know why they were being so gracious. To me, growing something so yummy must have taken great care and manipulation. I had no idea arugula had a mind of its own.
The moment I bought the house, I threw a dinner party for fifteen of my closest friends. I searched all my favorite cookbooks for a dish that used the peppery uniqueness of arugula. The closest thing I could find was an old standby salad that I used to make, usually with watercress. I figured, “what the heck,” and that’s when my signature salad was born!
After rave reviews, I began fine tuning my salad. I loved sharing with whomever happened to be in attendance that the arugula came straight from my garden. I took joy in cutting it in front of my dinner guests--once squatting down in the dirt wearing a corset and a long, flowing skirt--and giving them a taste of the spicy leaf right from the ground. Not a single participant stood unaffected.
It was then I realized the power of arugula. After some research I found that arugula contains calcium (which is unusual in a salad green. In fact, it has more than eight times as much calcium as iceberg lettuce). It also features cancer-fighting phytochemicals, beta-carotene and vitamin C (more than any other salad green). But all this good information aside, it just plain tastes great!
Arugula will forever remind me of the purchase of my beautiful house with its plentiful garden, my first dinner party and the many others that came afterward, and the wild, hot summer days I love so much.
Made with salt and fresh ground pepper, red onion, tomatoes, mozzarella, arugula, pine nuts, garlic powder, balsamic vinegar, olive oil
Serves/Makes: 4
- 1 medium red onion
- 4 ripe, red hothouse on-the-vine tomatoes
- 8 ounces whole mozzarella
- 2 cups chopped fresh arugula
- 1/2 cup pine nuts
- garlic powder, to taste
- 1/2 cup aged balsamic vinegar
- 1/2 cup extra virgin olive oil
- salt and fresh ground pepper, to taste
Thinly slice the onions and place in a bowl of cold water. Set aside.
Slice the tomatoes and mozzarella cheese about 1/4-inch thick. Coarsely chop the arugula.
Place the pine nuts in a skillet over medium heat. Add a splash of olive oil and a sprinkle of garlic powder. Cook, stirring frequently, until toasted. Do not let them burn. Set aside to cool.
Drain the onions.
Place a layer of tomatoes on a platter (or individual salad plates). Sprinkle with salt and pepper. Top with a layer of onions and arugula.
Drizzle 1/3 of the vinegar and oil over the arugula and top with a layer of mozzarella. Continue layering tomatoes, salt, pepper, onion, arugula, vinegar, oil, and mozzarella until all ingredients are used. Top with the toasted pine nuts.
Place the salad in the refrigerator for 20 minutes to lightly chill it. Serve cold.
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5 comments
I can't wait to try this salad out. It sounds great and I bet it looks and smells just as good. Thanks for sharing the recipie Jerri. Good eats everyone! :o)
Comment posted by Jules
Tried this salad and have got to say it was excellent!!! Thanks for the recipe. Happy eating!!!
Comment posted by Jessica
I HAVE JUST PLANTED SOME ARGULA. CAN'T WAIT TILL IT IS BIG ENOUGH TO EAT. PLAN TO TRY YOUR RECIPE, BUT THINK I WILL ADD SOME BASIL LEAVES TO ONE OF THE LAYERS.
Comment posted by Gloria
I LOVE YOU JERRI! omg - biggest fan on the face of this planet
Comment posted by Travis
Nice twist. Here's an idea for all that extra arugula you literally have lying around. Place leaves on a plate, layer slivers of raw red onion, dress very lightly with a champagne vinagrette. Dust a dozen or so plump sea scallops with "Old Bay", sear them on a HOT non-stick skillet with no fat, two minutes a side MAX. Plate on the leaves, spritz with fresh lemon and cracked pepper. THE perfect two a.m. post-coital snack- and I swear that the arugula's 'snap' make the dish. Luck.
Comment posted by Droid
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