Wednesday, June 9, 2010

Arugula Salad three ways

We love Arugula salad at our house. After tasting a really delicious one at Bread in NYC, I brought this back to Miami and then Arlington. The pepperiness of the arugula provides so much flavor you really don't need much in the way of dressings. The Bread arugula salad is topped with lemon juice, olive oil, salt, pepper and shaved parmesan and replicated frequently at home.

Lucky for us, arugula seems to be the national green of Italy. No joke, it grows like a weed over there, showing up in main courses, contorni (side dishes), salads, and even as a garnish. There were two arugula salads that particularly stuck out. The first was at La Carbonara, home of the cacio e pepe just blogged about. This was a nice mix of arugula and thinly sliced raw baby artichokes dressed with olive oil, white wine vinegar and a spritz of lemon juice. The artichoke was fresh and crunchy. A neat variation on a classic veggie.

The second salad that comes to mind was the insalata tre colore (three color salad), a tribute to the Italian flag with juicy red tomatos, shaved parmesan, and loads of leafy arugula. Quite lovely.

Although I must say that I'm partial to the first preparation, these were really nice variations and something that I'll most definitely have to try at home.

No comments: