So… I get home late after a hellish day at work…have to finish dinner…starving…just need one more thing to make the meal complete…SALAD! Ah I found the rest of the Roquette (baby arugula) with a beautiful peppery flavor, organic of course. One problem, there is not enough… what to do…hmmm…well, there is some parsley…and nice fresh cilantro…you know I have some very nice fresh chives and oregano growing; that is almost enough. Just need a couple more ingredients: found some good feta, organic carrots and some toasted walnuts. Now that is enough.
Herbs in or as a salad has a very long history around the world, but we don’t use them very much here in the U.S. We do see herb salads in some of the very expensive restaurants but the herbs I use here are not expensive at all and they are easy to grow yourself in pots no matter where you live. The organic baby arugula is available in just about every supermarket. Parsley is a major ingredient in tabbouleh and cilantro is used in a lot of Thai salads, so why not.
I just chopped everything up (they had been washed already) put them all in a nice wooden bowl which had been rubbed with a garlic clove, grated a carrot over the top, crumbled the feta and set it aside until the rest of the meal was ready. Then I tossed it with about 3 Tablespoons of a quick vinaigrette. I keep a bit of simple vinaigrette in a Grolsch beer bottle just in case I need it. This turned out to be a terrific salad.
- ¼ cup sherry vinegar
- ¾ cup extra virgin olive oil or a blend of olive oil/canola/grape seed
- ½ tsp salt
- ½ tsp sugar
Place all ingredients in a seal-able bottle, like a flip-top beer bottle. Shake to combine. Do not refrigerate because the oil will coagulate.
serves 3-4 people
- 1 cup baby arugula (Roquette) organic tastes best and has less pesticides
- 1 cup chopped fresh parsley (just cut the tops off if you are in a hurry)
- 1 cup chopped fresh cilantro (same directions as the parsley)
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh oregano
- 1 carrot shredded (wash and peel before shredding)
- 1 oz feta crumbled (sheep & goat milk is the best kind)
- ¼ cup toasted walnuts (I toast mine ahead and store for future use)
- salt and freshly ground black pepper to taste (sea salt is best)
Mix all of the ingredients in a large bowl. Toss to mix well. Sprinkle 3 tablespoons of the vinaigrette on the greens and toss to coat. Season with salt and freshly ground black pepper as desired.