In France, people hunt for truffles. Up north, they’re lookin’ for morels. At the RGB, we’re scoutin’ for arugula.
Last spring, while weeding in the backyard, Mr. RGBistro sniffed the air and declared that he had smelled arugula.
Turns out – we have wild arugula growing between the rocks in the lower part of the garden (a place I rarely go because the spiders outnumber the plants). Eventually, I got over my fear and decided that the arugula might actually be edible.
Armed with a basket, scissors, and my best flip flops, I went down to the cave to see how much I could find. On my way back, I swung by the lettuce box to grab what’s left of the leafy greens, then the strawberry patch to grab a couple of jewels.
A nifty little RGB garden salad. Perfect, petite and peppery with this season’s strawberries, some spiced walnuts and fresh chevre. I’d bet a nice glass of Sancerre would go well with this, too.
P.S. Make sure you wipe your arugula clean of spider webs.
Happy Friday to you!
Would you eat wild edibles?
A refreshing spring salad with foraged arugula and fresh strawberries, then tossed with chopped walnuts, Dijon mustard, and balsamic vinegar, and finished with crumbles of fresh goat cheese.
- • Handful lettuce and arugula leaves (yield 2 ounces)
- • Handful strawberries (yield 1 cup whole)
- • 1 ounce chopped walnuts
- • 1 teaspoon granulated sugar
- • Pinch kosher salt
- • Pinch cayenne pepper
- • 1 tablespoon balsamic vinegar
- • ½ tablespoon Dijon mustard
- • 2 tablespoons extra virgin olive oil
- • Grind of salt and pepper, to taste
- • ½ ounce fresh goat cheese
- Minute 1: Chill two salad plates in the freezer. Meanwhile:
- Minute 2: Rinse lettuce and arugula clean, spin dry and set aside.
- Minute 4: Rinse strawberries, pat dry and slice in half lengthwise; set aside.
- Minute 5: In a small sauté pan, heat up sugar, salt and cayenne pepper with 1 tbsp. water. Let caramelize over medium heat for about 5 minutes; then add in walnuts. Cook until liquid is absorbed, then lay walnuts on a single layer on aluminum foil to cool.
- Minute 10: In a small bowl, whisk together balsamic vinegar and Dijon mustard for about a minute, until it emulsifies. Continue whisking as you slowly pour in olive oil. Salt and pepper to taste.
- Minute 12: In a large salad bowl, drizzle balsamic vinaigrette down the sides of the bowl. Add in lettuce, arugula, and strawberries; toss gently.
- Minute 14: Remove salad plates from freezer and plate with lettuce mixture. Sprinkle on walnuts.
- Minute 15: Using fork tines, scrape ¼ oz. of goat cheese from the log over each plate; serve immediately.
Cost per serving: $0.59 - $5.08
Source: Rustic Garden Bistro