Oh Arugula. How I love thee. Your luscious green leaves. Your crispy crunchy spine. You send my taste buds a-flutter whether your’re atop my pizza or accompanying my avocados. Unlike other dark leafy greens, you are best in your raw, unaltered form. Never was there a leaf so peppery and spicy. You’re so humble and commonplace here in Scandinavia – in the US I’d have to go to a fancy grocery store just to catch a glimpse of you.
I wanted to make you extraordinary. Too often have you been in the company of boring familiars like tomato and mozzarella. And though you guys are good together, I wanted you to make some more exciting acquaintances from other parts of the world. Let me present to you the fig. This Middle Eastern delicacy has a juicy sweetness which will nicely contrast your bitter demeanor.
Next, we have the radicchio. Although you guys are both indigenous to the nutritious soils of Italy, your paths almost never cross. Despite its deep purple skin, it’s almost just like you. It’s similarly bitter and spicy, but it’s crunchier. So I thought your contrasting colors and textures would work well together. I also tossed in the almonds to make the texture combination even more exciting. Add a bit of honey lemon dressing and you could be the star of any meal.
Fig and Arugula Salad with Honey Lemon DressingServes 2
For the Salad
- 2 cups of Arugula, packed
- 1 fig, sliced
- a handful of almonds, chopped and toasted
- 1 1/2 cups of chopped radicchio
For the Dressing
- 1 tablespoon of Extra Virgin Olive Oil
- 1/2 tablespoon of honey
- 1/2 tablespoon of lemon
- In salad bowl, mix the arugula, fig, almonds and radicchio
- In a small separate bowl, whisk the olive oil, honey and lemon
- Toss the salad with the dressing and serve
PS. The reason that you see the same blue bowl in every picture is because its the only bowl I own.
Sad, but true.