Arugula Potato Salad
- 1 1/2 pounds new red potatoes, cleaned ( we pulled Red Norlands for this salad)
- Salt and freshly ground black pepper (or a garlic, salt, herb blend)
- 1/2 cup plain yogurt
- 1/4 cup mayo
- 1 large red Cipollini Onions, peeled and thinly sliced
- 1 large bunch arugula leaves, roughly chopped
- 1 small bunch fresh dill, finely chopped
Fill a four quart pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes & slice into quarters. Place in a bowl as you cut them up.Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.
Egg, Arugula, and Herb Tartine
Serves 1 for breakfast or lunch
(Tartine is a fancy word for Open Face Sandwich)
2 thick slices of good bread
2 big handfuls fresh arugula
1 sprig tender rosemary
Several chive stalks
1 tablespoon butter
Salt and pepper
Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens. Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.
Arugula Grilled Cheese
Even if you have a garden full of arugula and other healthy greens, summer eating doesn’t have to be only about virtuous salads. You’ve got to balance those greens with a decadent grilled cheese sandwich.
On a foundation of whole wheat bread pile slices of gruyere cheese or your favorite melty cheese, garden-fresh peppery arugula, and a mixture of finely chopped kalamata olives & mayo spread. Then butter the outside and grill it in a hot pan until the outside is golden brown and the cheese is melting.
The key here is that the richness of the butter, cheese, and the tablespoon of mayonnaise are balanced out by the spiciness of the greens and the brine of the olives.
Cream Cheese and Arugula Toast Bites
Spreadable cream cheese
Arugula and chives, finely chopped
Sea salt and freshly ground black pepper
Mix some of the chives with the cream cheese. Spread the toasts or crackers with cream cheese mixture. Sprinkle with chopped arugula and chives, then with salt and pepper. Finish with a thin drizzle of olive oil. Serve and enjoy!
Wilted Arugula and Pear Salad
This salad is not subtle at all – it has big, strong flavors: bitter, sweet, salty, and pungent. And yet it’s extremely simple to put together! It’s so robust that we’re content with this and some good bread for dinner on a weekday night. Just make sure your pear is firm and sweet, and the cheese is soft and smeary – these flavors are all made to go together.
4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper
Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.
Potato Salad with Yogurt, Arugula, and Herbs
1 1/2 pounds new potatoes, cleaned
Salt and freshly ground black pepper
1/2 cup whole milk yogurt
1/4 cup mayonnaise
2 large shallots or red onions, peeled and thinly sliced
1 large bunch arugula leaves, roughly chopped
1 small bunch fresh dill, finely chopped
Fill a four quart pot 3/4 full of water. Salt generously with at least 1 tablespoon of salt. Bring to a boil over high heat and add the potatoes. Bring back to a simmer and then turn the heat down to medium. Cook for 15 to 20 minutes, or until the potatoes can be easily pierced with a fork. Drain the potatoes & slice into quarters. Place in a bowl as you cut them up.
Whisk together the yogurt and mayonnaise. Toss the potatoes with this dressing, then toss with the shallots, arugula, and dill. Season to taste with salt and pepper. Refrigerate for at least an hour before serving.
Strawberry-Arugula Salad with Ricotta Topping
4 pints strawberries, washed, hulled, and sliced into quarters
1 pint raspberries, washed and blotted dry
1-2 cups sliced almonds
1 small bunch arugula, sliced into thin ribbons
2 lemons, zested and juiced
1 1/2 cups fresh, drained ricotta cheese
2 tablespoons sugar (or more, to taste)
1/2 teaspoon nutmeg
Toss the strawberries, raspberries, almonds, and sliced arugula with a pinch of kosher salt and the zest of 1 lemon.
For the dressing:
In a separate bowl, mix the lemon juice and remaining lemon zest with the ricotta, sugar, and nutmeg. Taste and sweeten to taste, if necessary.
Serve the salad with the dressing on the side.