Friday, December 6, 2013

Baby Arugula Salad

Guys u have to try arugula at least once ......its different and will become your fav..



About Arugula:

Arugula has a peppery flavor that is exceptionally strong for a leafy green. It is frequently used in salads, often mixed with other greens in a mesclun. It is also used raw with pastaor meats in northern Italy and in western Slovenia (especially in the Slovenian Istria). In Italy, raw rocket is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. It is also used cooked in Puglia, in Southern Italy, to make the pasta dish cavatiĆ©ddi, "in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino", as well as in "many unpretentious recipes in which it is added, chopped, to sauces and cooked dishes" or in a sauce (made by frying it in olive oil and garlic) used a condiment for cold meats and fish.In the Slovenian Littoral, it is often combined with boiled potatoes, used in a soup, or served with the cheese burek, especially in the town of Koper.
A sweet, peppery digestive alcohol called rucolino is made from arugula on the island of Ischia in the Gulf of Naples. This liqueur is a local specialty enjoyed in small quantities following a meal in the same way as a limoncello or grappa.
In Brazil, where its use is widespread, arugula is eaten raw in salads. A popular combination is arugula mixed with mozzarella cheese (normally made out of buffalo milk) and sun-dried tomatoes.
In Egypt the plant is commonly eaten raw as a side dish with many meals, with ful medames for breakfast, and regularly accompanies local seafood dishes.
In West Asia and Northern India, arugula seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil.The seed cake is also used as animal feed.


Ingredients:

5 oz Bag of Already Washed and Dried Arugula
3 Tbsp of Extra Virgin Olive Oil
2 Tbsp of Fresh Lemon Juice
½ Small Red Onion, thinly sliced
1 tsp Dijon Mustard
4 oz of Fresh, Thinly Sliced White Button Mushrooms
Salt & Pepper (to taste)

Method:

1) Whisk together the olive oil, lemon juice and season with salt and pepper.

2) Scatter the arugula in a salad bowl and top with the red onions and mushrooms, just before serving drizzle with the vinaigrette..

Serve immediately!

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