I made a wonderful Steak Frites dinner which included an arugula salad with shaved Parmesan. I have often had a watercress salad with vinaigrette with my steak frites, but I have not had an arugula version before. It was delicious and easy to make. I couldn't find the recipe on line so I am describing it here. It is from my new Cooking Light Cookbook, Fresh Food Fast 24/7 on page 253. The recipe is:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon water
1/2 teaspoon Dijon mustard (I added more, @ 2 teaspoons, total)
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) bag arugula
1/4 cup (1 ounce) shaved Parmesan cheese
1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add arugula: toss to coat. Divide arugula mixture evenly among 4 plates; top evenly with cheese. Yield: 4 servings (serving size: 1 cup salad and 1 tablespoon cheese).
It is nice to have a few quick salads in your stable of easy sides for any number of menus. This is a salad that holds up to a variety of entrees. It is also fresh and colorful so it can balance out a bland looking meal easily. And for only 102 calories for all that flavor and satisfaction, it is a meal deal. A definite and frequent repeat.
No comments