This nutty flavored green is especially good with crunchy walnuts! You do not need much oil so be careful when you add it to the arugula.
- 4 cups washed arugula, small leaves with larger leaves cut in half
- 1 tablespoon of walnut or olive oil
- 1-2 tablespoons of freshly squeezed lemon juice
- Salt to taste
- Freshly ground pepper, to taste
- ½ cup roasted walnuts, whole or chopped
In a large salad bowl, drizzle the oil over the arugula leaves, add 1 tablespoon of lemon juice. Add a small amount of salt and freshly ground pepper and toss salad in a large bowl. Check flavor and add more lemon juice, salt and freshly ground pepper to taste. Add walnuts on top to finish salad off.
Variations:
- Add other vegetables, such as tomatoes, onions, boiled new potatoes, steamed chilled asparagus, green beans, or any leftover veggie.
- Replace oil and lemon juice with Lemon Vinaigrette (page 56).
- Add ½ cup of roasted cashews instead of walnuts.
- Add caramelized onions and spicy almonds with Raspberry Vinaigrette dressing instead of the freshly squeezed lemon juice and the walnut or olive oil.
- Add thinly sliced pears with Balsamic Vinaigrette dressing instead of the freshly squeezed lemon juice and the walnut or olive oil.
Hint:
Arugula is also called rocket. It makes delicious salads but works well sautéed as a side or added to soups.