Subject: Arugula and Strawberry Salad
From: Unicorn (unicorn@indenial.com)
Date: Wed May 29 2002 - 19:57:21 EDT
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F O O D F U N N Y
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Here's a good one from reader Linda Hadley of Chicago, IL:
The Boy Scouts were out collecting bottles for a fund raising
activity. One ambitious young man knocked on a door and a sour-faced,
older lady came to the door and barked out, "What do you want, Sonny?"
"D-d-do you have any beer bottles for the Boy Scouts, ma'am?"
"Look here, young man, do I look like the kind of lady who would drink
beer?" replied the lady.
"S-s-sorry, Ma'am," was his reply. "W-w-what about vinegar bottles?"
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T O D A Y ' S R E C I P E
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Arugula (also known as rocket and roquette) is one of my favorite
greens, and its peppery spiciness goes perfectly with the sweetness of
the strawberries. Feel free to substitute watercress, spinach, or
lettuce if you like. For best results, transport the ingredients of
this salad in separate plastic bags and combine them at the last
minute.
Arugula and Strawberry Salad
6 cups (1.5 L) fresh arugula
2 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1 pint (500 ml) fresh strawberries, hulled and sliced
1 small red onion, thinly sliced
1/2 cup (125 ml) toasted chopped pecans, walnuts,
or whole pine nuts (pignoli)
1/2 cup (125 ml) crumbled blue cheese
Toss the arugula with the oil, vinegar, salt, and pepper. Sprinkle
the remaining ingredients over the arugula immediately before serving.
Serves 8 to 10.
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