Sunday, April 19, 2009

greens for spring

It would seem that spring has sprung. Or at least, most people in Brooklyn are acting like it has. Yesterday, walking through Prospect Park felt a little like marching in an enormously jubilant parade of new babies and adorable puppies. 

It made me wonder: Where has all this life been hiding? And how did we make it from October until late April without it?

Regardless of how we all survived the gusts and chills of Winter, I think we're finally, almost, hopefully (I'm trying not to jinx it) in the clear. To show you how very pleased I am to see you and me and everyone we know out in the sunshine again, I've made you this salad. It's totally terrific and deliciously bright. I hope it will keep you company, as some of you are a few states away, or across the country, or around the globe. I might not make it to hang out with you today, as I'm not Santa Claus or, unfortunately, the Tooth Fairy. So throw this together, and hopefully it will give you a big, sunshiny taste bud hug for me.

And for goodness' sake, remember to wear your sunscreen.

Spring Arugula Salad
Serves two as a light lunch, or three as a first course

3 cups of washed, dried arugula (Trader Joe's sells it pre-washed in bags. It's not half bad.)
1 small, crisp apple like Gala or Fuji
1/2 cup salted pistachios, shelled


1 Tbsp. extra virgin olive oil
Juice of half a lemon
1/2 tsp. mild dijon mustard, such as Maille
1/2 tsp. raw apple cider vinegar
A few grinds of black pepper

In the bottom of a large bowl, whisk together olive oil, lemon juice, mustard, vinegar and pepper. Add arugula to bowl. Core apple and cut it into quarters. Cut those quarters as thinly as you can into slices. Roughly shop most of the pistachios and throw them in the bowl, reserving about 15 for garnish. With tongs or two forks, gently toss salad until each leaf of arugula is nicely coated with dressing. Sprinkle remaining whole pistachios on top, and serve.

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Adriana Willsie and Kylie Springman ©2009