When you're gifted with an abundance of just-pulled-from-the-ground arugula, it's not to be squandered. And so I went looking for new ways to enjoy the late-in-the-season so slightly bitter greens.Instead, I saw something extraordinarily simple and moved straight to the kitchen.
And honestly, even I feel half silly posting this 'recipe'. But I figure if Gourmet can, and 37 people make comments, it's a winner, even if ever so simple.
But another reason to post, it's a zero-point salad for those who follow Weight Watchers -- and there are never enough of these.
FROM THE ARCHIVES For other ways to use arugula, see the Recipe Box.
TWO YEARS AGO Brushed Eggplant ... "addictively good"
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SIMPLE ARUGULA SALAD
Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 6 (I adjusted for two, just in the bowl)
Time to table: 5 minutes
Serves 6 (I adjusted for two, just in the bowl)
6 cups fresh arugula, washed very well, drained on a towel or paper towels (otherwise the dressing won't adhere)
DRESSING
2 tablespoons good olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon good salt
Whisk the dressing in a small bowl. Just before serving, gently dress the tender greens.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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