One of my new year’s resolutions is to eat more salads.
I went to our local Organic Farmer’s Market and met a friend I knew only via e-mails. She’s Silka and she runs the only CSA farm that I know of in Puerto Rico, Siembra Tres Vidas. I want to join, but she’s so busy with her current shareholders she still can’t create a route for San Juan customers. But, fortunately for me and all my neighbors in San Juan, she’s attending the Organic Farmer’s Market at la Placita Roosevelt every other Sunday.
The last time I visited, she had the most wonderful arugula lettuce. Arugula is my new favorite lettuce. Romaine, Green Leaf, Red Leaf and the local variety of lettuce are staples in my grocery shopping, but Arugula has a special place in my heart. I first learned about Arugula’s existence when I moved to NYC over 15yrs ago when I ordered a tri-color salad – one with Arugula, Radicchio and Endive – thinking it was a tri-color pasta salad. Then, my palate was not ready for the flavors of that salad. But nowadays, I love it.
Arugula is a peppery lettuce with a similar taste to watercress. It’s great in a salad, in a sandwich, mixed in with pasta. Here, we celebrate arugula’s flavor and tenderness in a salad all on its own…
2 big handfuls of arugula leaves, well washed and dried Extra-Virgin Olive Oil – about 2 turns of the salad bowl The juice of ½ a lemon Salt and Freshly Cracked Pepper to taste
- In a salad bowl, add the arugula leaves. Drizzle some olive oil, the lemon juice, salt and pepper. I do this all without measuring.
- Toss well so the arugula is well coated with the dressing.
Serve alongside Fettuccini Alfredo or any pasta you desire.