Arugula, Strawberry, and Asiago Salad
March 10, 2011 § 2 Comments
I was taking my daily inventory of my refrigerator this morning and realized I had a big carton of arugula. Tangy, spicy, nutty, wonderful, arugula. Mm. Susan brought it over the other night for a possible salad. When we didn’t use it she said, “Oh! Just keep it!”. Uh, no problem.
She and Kevin come over to hang out a lot, end up eating with us sometimes, and then they feel like should give us groceries. It’s a good trade b/c I usually end up using my basic, cheap stuff (potatoes, eggs, flour, pasta) and they bring us stuff like arugula, dried figs, beer, wine, even truffles. See what I mean? Plus, they never cry about what I cook.
We are going to miss them so much when they move to Boston in the coming months, and not just for their luxury ingredients. Those two have been partners with us on so many things: wacky projects like chicken coop building, re-carpeting a bass boat, learning how to kill a chicken(!), as well as the more run of the mill things like gardening, hair cuts, mancala playing. It’s nice to have friends that cheer you on in your life and that’s who they’ve been to all six of us. Now it’s time for us to share.
Arugula Salad with Strawberries and Shaved Asiago Cheese
This salad is so basic, it’s not really even a recipe. You could add toasted nuts, a different cheese, a different fruit…arugula is versatile and pairs well with a lot of things. The same thing goes for the dressing and you can adjust the ratio of honey to lemon as your tastes go. I do love lemon vinaigrette for its lightness. The honey keeps it from going off the charts of sourness (if there were such things).
Makes 2 servings (but could be multiplied to suit your needs)
4 cups arugula, long stems removed
4 strawberries, trimmed and sliced lengthwise
Juice of 1/2 of a lemon (about 2 tablespoons)
1 1/2 teaspoons honey
1/4 cup olive oil
salt and pepper to taste
Shaved Asiago cheese for serving
Mix arugula and strawberries in a medium bowl.
Whisk lemon juice and honey together in a small bowl. Slowly, in a stream, add the olive oil, whisking as you pour. Keep whisking until the dressing has emulsified (it will be translucent, but thicker than it started). Add salt and pepper to taste.
Toss the greens and strawberries with the vinaigrette. Divide between two plates.
With a vegetable peeler, shave several slices of Asiago over each plate.