The first time I grew arugula in my garden, I called a farmer friend to make sure I was not eating a poison weed. The spiciness shocked my senses. The zesty blast I can not longer live without. Amazing in salad and completes sandwiches. Put it on you list of things to grow because the stuff that comes out of a bag is just a sorry excuse.
Our favorite ingredient was the pralines. They were quick easy and tasted fantastic. In need of a hostess gift? Impress in 10 minutes or less.
Arugula Salad with Manchego, Savory Praline and
Whole Grain Mustard Dressing
from Sara Moulton Cooks at Home
adapted
part one
pralines
1/3 cup chopped raw pecans (I had halves and just snapped then in fourths)
1/8t kosher salt
1/8t cayenne pepper
3T sugar
~ oil a baking sheet
~ heat cast iron skillet medium
~ light toast the pecans in the skillet
~ remove and toss with salt and cayenne
~ add sugar to skillet
~ stir sugar and it will begin to melt
~ continue stirring until sugar becomes a golden brown
~ add pecans and mix to coat
~ pour nut mix onto oiled baking sheet and cool
part two
dressing
1/2t grainy dijon mustard
2T red wine vinegar
salt and pepper to taste
4-5T extra virgin olive oil
~ in a small bowl whisk mustard, vinegar, salt and pepper
~ slowly whisk in the olive oil
part three
salad
8 cups loosely packed organic arugula
1/2 cup grated manchego cheese
1/3 cup dried organic cranberries
~ place arugula in bowl
~ add machego cheese, cranberries, pralines
~ pour on dressing
