This year I’ve just been IN LOVE with arugula. As in I want to eat ALL of the arugula. Hence my obsession with this arugula salad.
Because, you know, it’s the best thing since sliced bread…. although I like my bread in a loaf that I can slice myself. It’s the best thing since bread. I’m a huge fan of hyperboles. In case you couldn’t tell.
But like really. Arugula is just. so. peppery. It’s my favorite of the leafy greens. Which I’ve been trying to eat more of… Because… nutrients? vitamins? everyone tells me they’re good for me?
You and I should face the serious reality though. Arugula is the sexiest lettuce/green. It’s an aphrodisiac so don’t even argue with me. It’s way sexier than its ugly cousin Iceberg. What kind of a name even is that anyway? Sorry getting off topic. (And I’m sorry Iceberg, we’re still friends and I still eat you on the reg but you’re just not as cute.)
I love this embarrassingly easy salad because it. is. so. fresh. So fresh, so clean. Oh yeah. Just some EVOO (I’m channeling Rachel Ray) and a squeezy squeezy of lemon. and BAM you’re good to go.
I will say that if you’re not making a big batch for an entire family mix the “dressing” separately and pour it on individual salAHds on your own time. Savor it all week. Know what I’m sayin? No? Have I completely lost you? Probably. I’ve lost myself.
I made this salad for a cookout at Deb’s house like months ago and it was delish. I’ve been dreaming about it ever since, but haven’t been home long enough to actually go through a thing of arugula again. But when I got home from Jamboree on Monday I marched down to Frank’s Produce in the market and said “YOU GIVE ME ARUGULA” and walked away. Not really, but pretty close.
It seems like the PERFECT way to detox after consuming the following four things over jamboree: hot dogs, turkey/ham sandwiches, tacos, and alcohol. (Lots and lots of alcohol.)
I keep describing it as “light” but I really can’t think of a better word to describe it. Grill up some chicken and throw it on there for a complete meal… or throw some quinoa on there to give it a little protein boost… or you could always just dive head first into the bowl and bask in the glory of only eating this for the rest of your life. Your choice. As always, no judgement.
- 1 bunch of arugula
- 1 lemon
- ¼ cup olive oil
- Cut the ends off the arugula to separate if your bunch wasn't pre-separated. Rinse and dry the greens before transferring to a large salad bowl.
- Drizzle the olive oil and squeeze the juice from the lemon over the leaves. Toss to coat.
- Serve immediately.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen