Tag Archives: Arugula

Raw Broccoli Salad with Leafy Greens, Oranges and Nuts

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This versatile salad features winter broccoli and oranges. The rest is up to you. Add in tender or crunchy lettuces or other leaves like spinach, peppery arugula or vibrant red cabbage (pictured above). Roughly chopped herbs are wonderful in this mix — mint, cilantro, dill, parsley. Try some feathery fennel fronds (or shaved bulb). If you can get your hands on a few edible flowers like calendula or broccoli add them at the very last minute before serving. This salad is crunchy, bold and slightly sweet — a colorful mound of pleasure for the eyes as well as the palate.

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Quinoa Salad with Fresh Peaches and Herbs

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I’m hooked on the light, fluffy whole grain, quinoa.  Blame it on the fabulous N.Y. Times food writer, Martha Rose Shulman (if blame must be placed), who recently featured this protein-packed whole grain in her Recipes for Health column. If you haven’t been following Ms. Shulman before now, check out her column for its nutritional information and recipes centered on fresh, seasonal and healthy food.

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Confetti Slaw

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A fresh head of cabbage calls for a spin on cole slaw with a light vinaigrette dressing. Feel free to vary the flavors by adding other crisp raw veggies in quantities that suit your tastes – shredded fennel, broccoli or spinach would be lovely.

Ingredients:

  • One small (or half large) head of green cabbage
  • 2 carrots, shredded using large holes on box grater
  • 1 small red onion, thinly sliced in half rounds
  • ½ red bell pepper, thinly sliced into 1 inch long pieces
  • ½ yellow bell pepper, thinly sliced into 1 inch long pieces
  • ½ cup fresh cilantro, finely chopped
  • ½ cup arugula, roughly chopped
  • ¼ cup raw pepitas (pumpkin seeds)
  • 5 Tbsp fruity extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground pepper

Method:

  1. Place olive oil, vinegar and lemon juice in a small, clean jar, screw on lid and shake to combine.
  2. Toast pepitas in a dry pan on medium heat. Watch carefully and shake pan frequently to turn seeds as they toast. Remove from pan when seeds begin to lightly brown. Set aside to cool.
  3. With a sharp knife, shred cabbage very thinly into 3-inch strips about ¼ inch wide. Place into a large serving bowl. Add carrots, onion, peppers, cilantro and pepitas. Toss with enough dressing to coat. Season with salt and pepper to taste, and add more dressing as needed. Save any unused dressing for another salad. Serve immediately.

Strawberry and Spinach Salad

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This simple salad is elegant and unusual but quick to prepare.  Serve it at a party and your guests will be impressed.  Substitute lettuce if you prefer, for the fresh spinach or throw in some arugula for a nice bite.  Try adding other seasonal berries such as blackberries or raspberries.  Sometimes I substitute toasted pepitas (pumpkin seeds) for a nutritious and different crunch.

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Easy Sautéed Greens

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This basic recipe works with all kinds of leafy greens (and thinking slightly outside the box, even chopped broccoli). Add some toasted pine nuts for serving if you like or a squeeze of fresh lemon juice. Fold into cooked grains like nutty Italian farro or earthy brown rice. Serve on top of pasta with shaved Parmesan or stir into a pot of cooked lentils such as soupy, Indian mung dal or chewy, French lentilles du Puy.

Ingredients:

  • Greens of choice, thoroughly rinsed, stems removed and roughly chopped into large pieces
  • Minced garlic to taste
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Crushed red pepper flakes (optional)

Method:

  1. Heat a skillet on medium and add olive oil to lightly coat the bottom. Add minced garlic and red pepper, if using, and sauté lightly for a few seconds.
  2. Add greens (it’s good if they have a bit of water on them from rinsing) and sauté until tender, stirring occasionally. Greens will cook down in volume – add uncooked leaves to pan in batches if they don’t fit all at once.
  3. Season with salt and pepper to taste.
  4. Serve as is (see headnote for serving ideas), or toss in some rinsed and drained, canned cannellini beans during the last few minutes of cooking and another drizzle of olive oil before serving. Add a splash of high quality wine vinegar or lemon juice if you like.
  5. For an Asian inspired twist substitute bok choy stems and leaves, or other Asian greens. Sauté with some minced fresh ginger (along with garlic) in olive oil with a bit of toasted sesame oil. Add a dash of rice wine vinegar and soy sauce at the end of cooking.