Baby, It’s Arugula Time

When I see those plastic boxes of “baby arugula” at the grocery store, I sometimes run the other way. You never know what’s in them—could be something really tasteless (pretty common) or even overly tough and bitter. Just because the leaves are small does not mean they are going to taste good. After all, this is arugula that’s designed to stay alive in a plastic box for days, maybe weeks. That’s why I usually buy mature arugula in bunches—because it’s fresh. Sure, it takes some extra washing and trimming, but that nutty aroma and bright flavor is worth it.

But earlier this week I got a real treat—true “baby” arugula, locally grown.  (No, not from our garden—yet.)  One of our Island farmers released her first arugula of the spring—little fluffy baby leaves, emerald green and so incredibly tasty that we were snacking on the greens as if they were sprouts in the car on the way home.  I hated to do too much to this lovely stuff, but I also love the combination of flavors in my “Pink and Green Salad,” which I created one spring when the arugula and new radishes were coming in together. It has a bit of honey, a touch of lemon and mint, a light sprinkling of toasted almonds, and a few shavings of Parmigiano. All the nutty, sweet, salty, and bitter flavors come together beautifully. And, no worries, the salad is great with any fresh arugula—baby, teenaged, or even leaves that are heading for midlife.

“Pink and Green” Radish, Arugula & Parmigiano Salad

This pretty plated salad is great for entertaining. Serve it as a first course before sear-roasted fish with quick-braised asparagus and a potato galette.

_________________________________

6 or 7 large fresh radishes, tops and tails removed, very thinly sliced (about 4 ounces or 3/4 cups; you’ll have to discard some ends)

2 teaspoons fresh lemon juice plus ¼ lemon, seeds removed

1/8 teaspoon kosher salt, more for seasoning

¼ teaspoon sugar

1 small wedge Parmigiano-Reggiano cheese (preferably a few inches long for easier shaving )

4 cups (loosely packed, about 1.75 ounces) baby arugula leaves

1 teaspoon extra-virgin olive oil

4 teaspoons small mint leaves or large mint leaves torn into smaller pieces

1 tablespoon crushed toasted sliced almonds (smash with your hands into tiny pieces) (optional)

4 small edible flowers (like pansies or chive blossoms) or short mint sprigs for garnish

honey for drizzling (a squirt bottle works well)

_____________________________________

Arrange four salad plates on your counter.

Put the sliced radishes in a small non-reactive bowl and add 2 teaspoons lemon juice, 1/8 teaspoon kosher salt, and ¼ teaspoon sugar. Let sit for five minutes and toss occasionally.

Using a vegetable peeler over a cutting board, shave one edge of the wedge of Parmigiano 6 to 8 times to make wide, very thin shavings or curls.  Loosely group them in a pile on the cutting board, and repeat three more times, using different edges of the cheese wedge, so that you have four little piles of curls (or thin peelings) ready to garnish your salads.

Put the arugula leaves in a medium bowl. Lightly squeeze the lemon quarter over the leaves. Drizzle over the 1 teaspoon of olive oil and season with 1/8 teaspoon salt. Toss well and taste a leaf. Add a little bit more lemon, salt, or olive oil if necessary. The greens should only be lightly dressed.

With your hands, arrange one quarter of the arugula in the center of each of the four plates. I like to mound the arugula slightly, but still make a “bed” for the radishes. (It’s nice to leave plenty of the plate showing around the arugula.) Sprinkle one-quarter of the mint leaves and one quarter of the crushed almonds on each of the arugula beds. Drain the liquid away from the radishes and place one-quarter of the radishes in the center of each arugula “bed.” You can fan the radishes out slightly or arrange as you please; I like to keep them somewhat mounded in the middle of the arugula. Sprinkle a little more salt over the salads.

Arrange a pile of Parmigiano shavings over the radishes on each salad. Tuck an edible flower or a mint sprig into the pile of shavings or somewhere in the salad. Using a squirt bottle of honey or a small spoon, drizzle a tiny bit of honey over each salad. Serve immediately.

Serves 4

Tagged as: Arugula, Radishes