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Arugula Salad (Plus Pork Chops)

Savenor’s is one of my favorite shops in Cambridge. It has a huge array of fresh and exotic meat, fresh produce and other treats you don’t find at your grocery store. It’s also where Julia Child used to shop (a plus!). I made a quick trip Saturday afternoon in hopes of reinvigorating my cooking passion, which clearly departed last week.

The first meat case had the most succelent looking pork chops and I couldn’t resist. I decided to make the spicy pork chops I tried out a few weeks ago (recipe here) since they were so moist and delectable.

But since you don’t really want to read that I remade something, I decided to try out a new salad. I’ve recently acquired a taste for arugula. The first time I tried arugula I’m pretty sure I thought it was disgusting. It’s not every day you eat a leafy green that’s peppery and pungent all in one.

Here’s what you’ll need –

  • 4 cups of arugla
  • 1 tbsp vinegar
  • 1 tsp Dijon mustard
  • pinch salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Combine the vinegar, mustard, salt and pepper in a large bowl. Add olive oil in a stream and continue mixing until combined (this may take a few minutes, you don’t want your dressing to separate). Add arugla and toss to coat.

I used leftovers the next day and added asparagus, cucumber, pepper and cherry tomatoes for tasty lunch!

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