Cynthia’s arugula recipe

Arugula, either you love it or you hate it!  Wait a minute, that’s wrong, let’s start again.  Arugula either you love it or you love it!

Several weeks ago, I asked friends on Facebook if I was the only one who loved arugula because I was not sure if I was going to offer it as one of my seeds for 2017.   I really was not ready for the wave of love that came onto my newsfeed, an outcry for the love of arugula.  People shared their recipes, their experiences and their flat out passion for this little powerhouse of a salad.  Either on breads with cheese and balsamic vinegar, or with toasted nuts, avocado, apple slices goat cheese and beets, this little salad had people going crazy!

Eruca Sativa, otherwise known as arugula or roquette is an edible annual plant and is from the brassicaceae family (which includes kale, brocoli, cabbage, cauliflower, radish, rapeseed, turnip, Chinese cabbage, horseradish and thale cress).  The plant is originally from the mediterranean regions of Morocco, Lebanon, Portugal, Syria and Turkey.

When I lived in Nancy France my friends told me that in the long ago past, Roquette was forbidden in foods by the priests because it was so pungent and spicy that it stimulated the sexuality of the person who consumed it and therefore the church did not want people eating it.  Now, this is in folklore of the past, but when one eats this amazing little powerhouse of vitamin C and potassium, you easily understand how it could have been misconstrued as a stimulant because it wakes up your mouth in so many amazing ways.

It is my pleasure to share with you a recipe that my cousin Cynthia shared with me in that very same Facebook thread.  Please enjoy your arugula and try to remain calm, it may just send you into a frenzy!

Here is Cynthia’s arugula recipe!  Miam

Seriously so simple.

Make a creamy avocado-Basil dressing:

1 avocado

1/2 cup basil

1 clove garlic

1-2 lime juice

1/4cup olive oil

salt & pepper to taste

buzz in food processor or blender till smooth add water to desired consistency

Salad (4 servings) :

12 pieces Haloumi cheese

2 tomatoes sliced

1 bag/box Arugula salad

1/2 red onion cut in thin slices

Fresh basil or mint

1 Cucumber sliced

Handful of grapes

Fry half inch slices of haloumi cheese in hot oil (olive, canola or coconut) on med high heat aprox 2 mins per side or till golden brown.

Place on top of greens, tomatoes, cucumbers and drizzle dressing over salad.  Easy breezy and of course you can add red onion, olives, fresh basil or mint and some grapes.

Sit, chat and enjoy!  Don’t forget your wine!