It was another late night at the office. I swung by the store to pick up arugula and pears and was all set for dinner. I happened to have gorgonzola and lemon and olive oil at home and it was all I needed. 8:10 I walk through the door. 8:25, I'm eating a great dinner. I don't specify how much cheese to use, because it's such a strong flavored cheese. Taste as you go. (I used about 1/2 cup crumbled)
Keep your food simple and you'll notice a big difference in how you feel. When food gets complicated is when people tend to throw in the towel (or apron!) This simple salad goes a long way in terms of flavor and quality with just a few ingredients.
Arugula Salad with Gorgonzola & Pears
1 bag of arugula
2 pears (peeled and sliced)
Quick lemon/olive oil Vinaigrette
1/4 cup extra virgin olive oil (I like the darker the better)
juice of 1 lemon
salt and pepper
- Close matches to arugula are dandelion greens, escarole, endive, and watercress.
- If arugula is too strong for you, mix in some boston lettuce, romaine, or spinach to balance out the the strong flavors.
- For a quick side dish, sauté arugula in olive oil (remember to heat the olive oil first) for about 30 seconds. Add some salt and pepper and you're done.
- Use any cheese that you want. Here's a few recommendations: Bleu, goat cheese, feta.
Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, & magnesium. (just one note, on this...it's about 3-5% for each and not bad for a green, but it's no where near what you need in a day)
Other names for this green are rocket, Italian cress, roquette, Mediterranean rocket. (why rocket? It's the closest word to roquette.)