Hey there. Alissa checking in with a quick post about my dinner last night. It’s a simple recipe that can be easily modified with whatever is in season (or happens to be in your fridge). It’s a rocket (arugula) salad. Arugula is one of my favorite greens. It’s got a little spicy kick, and it makes you feel so good. Two of my favorite things in life. Arugula has a lot of health benefits. It’s rich in Vitamins A, B, C, and K. Plus, it’s rich in folic acid (which can help prevent neural tube defects for expectant mothers). It’s also rich in phytochemicals that can inhibit cancer cell growth. But really, do i need to convince you that it’s good for you? I mean, try it. Draw your own conclusions.
Here’s a breakdown of the salad recipe:
1 C Olive Oil
1/2 C Sherry Vinegar (can substitute another vinegar or even lemon juice with herbs)
1 T honey (I added a little extra as the Sherry was kind of boozy tasting)
1 C Pecans
1/4 C Maple Syrup
Dash Vanilla powder or extract
(Truth be told I don’t even measure this anymore. Just go for it. It’s hard to mess up)
Coat the pecans. Then toss in the dehydrator until dry. If you don’t have a dehydrator, use your oven. You can also make a big batch to have on hand. For when you get a hankering. They make good snacks too. They’re also nice on ice cream or yogurt.
I also added a few slivers of our Smoked Macadamia cheese. I love the texture of the macadamia cheese in salads. But you can use anything. Be creative. Then, I add whatever fruit seems most ripe and delicious at the grocery store on that particular day. For me yesterday, it was a bartlett pear.
To assemble, toss the arugula in a bowl with the dressing. I like to massage the dressing in with my hands. Get a little dirty. It tastes better. Then put the dressed salad in however many bowls you are serving. Top with cheese, fruit slices, and candied pecans and viola! You have a simple, elegant salad that’s worthy of any dinner party, but lo-fi enough to hold up as an afternoon snack too.