Arugula, Strawberry And Nut Salad Recipe - Cooking Index
Arugula, Strawberry And Nut Salad Recipe - Cooking Index
My friends Giulia and Mario Cocco live in Verona and are always gracious hosts. They treat me to large portions of la vera cucina Veronese and we have a good time talking about food and customs. One day we had a light lunch with a refreshing and elegant-looking salad made with arugula, strawberries, citron, and nuts; it shimmered in a light dressing of extra virgin olive oil and freshly squeezed orange juice. Arugula is a sharp-tasting green that looks much like the leaves of radish plants and comes in many varieties. My husband, Guy, covets this plant in his garden, growing several types, including a sawtooth variety known as antique arugula. Most people I know mix arugula with other greens in order to tame its outrageous peppery taste, but in this salad it stands alone in the salad bowl, beautifully balanced by the sweetness of the fruit and citron. Citron is available in Italian specialty stores, especially at holiday time, or it can be ordered by catalog. If it's not available, substitute golden raisins, or diced, mixed candied fruits.
Cuisine: Italian| 1/3 cup | 78ml | Pine nuts = (or chopped walnuts) |
| 3/4 lb | 340g / 11oz | Arugula - stemmed, and torn into pieces |
| 12 oz | 340g | Strawberries - stemmed, washed, dried, and cut in half |
| 1 | Ripe mango - peeled, and cut into small pieces | |
| 2 oz | 56g | Candied citron - diced |
| 1/2 cup | 118ml | Freshly-squeezed orange juice |
| 1/3 cup | 78ml | Extra-virgin olive oil |
| 1/2 teaspoon | 2.5ml | Fine sea salt - or more to taste |
Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast them for about 5 to 7 minutes, or until they are browned. Transfer the nuts to a small bowl.
Fill a bowl with cold water and submerge the arugula in it. Let the arugula soak for 5 to 10 minutes. Drain, and repeat the process one more time to make sure no dirt or sand remains. Drain the arugula, spin it dry in a salad spinner or roll it in a towel, pressing as much water out as possible. Transfer the arugula to a salad bowl. Add the strawberries, mango, and citron. Toss the mixture gently.
Pour the orange juice into a small bowl. Drizzle in the olive oil with a whisk a little at a time until an emulsion is created. Stir in the salt.
Pour the dressing over the salad and toss it gently. Sprinkle the nuts over the top and serve immediately.
Source:
"Ciao Italia at http://www.ciaoitalia.com"
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