Let’s start off Monday with a salad, shall we? That’s how most of my weeks start off, then eventually, they end up back at queso and chips.
When romaine lettuce got recalled, I was forced to think outside the salad box. My go to salads usually consist of romaine, kale, or spinach, so I started branching out and I am so glad I did! I love arugula salads, but it’s not something I usually make at home. I have no idea why; I suppose it just goes back to the simple fact that we are creatures of habit, and I habitually got romaine and/or spinach. Boring answer, but it’s true.
But now I am living on the edge! My arugula and I are are venturing out, and this salad is anything but boring. So, if arugula is not something you typically gravitate towards, here’s a simple salad to get you started!
8 oz arugula
2 Tbs pine nuts, toasted
2 Tbs grated parmesan cheese
1/2 cup olive oil
The juice of 1 (very juicy) lemon (about 1/4 cup)
Zest of 1/2 lemon
2 Tbs chopped shallots
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
I like to toast my pine nuts in a skillet on the stove. Just turn the heat to medium, and stir them often until they are toasted and have a yummy, nutty fragrance. They are a great alternative to croutons!
Combine all salad ingredients and toss with the dressing. Extra dressing can be stored in the fridge. I love this salad alone or as a side dish!
What’s your favorite leafy green of choice?