Let Them Eat Cake? No Thanks: I’d Rather Have Bitter Greens!
I find that most people who aren’t big on sweets have a penchant for salty, acidic, or bitter fare. A bite of birthday cake is plenty for me; show me the Campari! Hand me a Negroni! Give me a radicchio salad slathered with garlicky vinaigrette!
Other than my occasional Jones for kettle chips, my body screams for bitter flavors. Daily. I adore amaro (”bitter” in Italian) flavors so much that I’d rather have a shot of Fernet Branca (which many people find totally repugnant) than sweets of any kind.
Which brings me to the topic of one of my very favorite salad greens, arugula, which I harvested yesterday evening. It was the first home-grown arugula of the season, and enough for a huge salad.
VICTORY GARDENS, 2009
As more home gardeners fight the recession by growing fresh, organic produce in the backyard or front porch, I’m seeing an increasing interest in growing a variety of leafy greens. In addition to basic lettuces, inspired gardeners are reaching for new greens–such as arugula, radicchio, and treviso– to add to the salad bowl.
I’m a novice gardener, and if I can grow arugula (from seed), anyone can! It’s a member of the mustard family and jam-packed with antioxidants but lean on calories.
Grow it, share it, eat it. I love it with a robust vinaigrette:
ARUGULA SALAD WITH CIDER VINEGAR DRESSING
serves 2 to 4
2 large cloves garlic, finely minced
1 teaspoon dijon mustard, or to taste
2 teaspoons cider vinegar, or to taste
Pinch of kosher salt
1/4 cup extra virgin olive oil, or to taste
Freshly ground black pepper, to taste
4 to 6 cups loosely packed arugula leaves
In a large salad bowl, combine garlic, mustard, vinegar, salt and pepper until well-mixed. Add the olive oil while whisking with a fork or wire wisk until blended. Let stand at room temperature until ready to serve. Add arugula, toss to blend, adjust seasonings and serve immediately.
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