Friday, December 10, 2010

Apple and Arugula Salad

I burn out easily on salads. Too often they're dry or too mushy, too bland or too tart/vinegary. This salad is just the right combo of all my favorite elements. I have to thank Rachael Ray, yet again, for saving the day with a simple recipe that hits the spot. (She calls it "A Green Triple Threat: Green Olive-Dressed Green Apple and Arugula Salad", though, if you know me, you know I'm generally repulsed by olives. I'll include them in the ingredients and directions lists just case you aren't.)

Servings: 2
Ingredients:

  • 10-12 large pitted green olives, finely chopped
  • 1/2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • salt and black pepper
  • 1/4 C EVOO
  • 1 green apple, such as Granny Smith, cored and thinly sliced
  • 5 to 6 C arugula, coarsely chopped
  • *We found that crumbled goat cheese set this all off marvelously and highly recommend you add some!
Directions:
  1. In a salad bowl, combine the green olives, mustard, white wine vinegar, and a little salt and pepper. 
  2. In a slow, steady stream, whisk in the EVOO. 
  3. Add the apples and arugula and toss to coat.

  4. Top with goat cheese if you're including it. 
  5. Serve.

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