Today, I had to run some errands up in the NE of town, a part of town that I love and is foodie heaven. I planned to stop by the Italian store and pick up some arugula. This morning, I was thinking that the salad I was going to make was going to make itself known once I stepped foot into the shoppe. It's like I was going to be taking my own trip to Tuscany today! My honey planned a roast beef (Tuesday night dinners are his thing), and so my plan was to make a fresh Italian inspired salad to go with the yams and beef. Arugula it was. This was the image I had in my mind as I set off for my errands on this drizzly day in Calgary:
There were fresh veggies, and cheeses galore, and antipastos that I could have easily grabbed. But those antipastos are packed in oils that may have gone rancid (and soy oils, not to mention! They're a no-go in my books.) And cheese, well I have a lot of that on a regular basis, I wanted to opt for a dairy free salad tonight. A fairly simple salad is what came about, one that even my little (10 year old) liked! I can't rank this salad, as it is one off the top of my head. That would be cheating! But I invite you to try it on for size, and tell me what you think. Or what you'd tweak!
ARUGULA SALAD WITH WALNUTS AND CRANBERRIES
4 cups arugula
handful of chives (I grabbed 4 stalks from my garden)
1/4 cup of dried cranberries
optional: a handful of spinach or sorrel leaves (Hotchkiss grows sorrel, available at Amaranth), shredded thinly (sorrel adds a nice lemony bite, and is so supportive to your liver! Plus it's a super perennial in your garden. My fave.)
CANDIED WALNUTS
You can simply use 1/4 cup soaked and dehydrated walnuts
OR
Melt 1 tbsp of butter in a warm pan.
Add 1/4 cup of soaked and dehydrated walnuts, toss enough to coat and warm nuts.
Add 1 tbsp of honey, toss enough to coat and meld.
Add 1/2 tbsp of Apple Cider Vinegar to deglaze pan.
Add 1/2 tsp of smoked paprika and pinch of salt.
Mix until it is all glommed together, and let cool on parchment paper.
When completely cooled, add them to your salad.
SIMPLE DRESSING
1 1/2 tbsp of good quality olive oil
2 tsp of good quality balsamic vinegar (I used Blue Door Oil & Vinegar's Red Apple Balsamic on this salad)
pinch of salt
grind of pepper
Dress your salad just before serving. Eat up. With glee.
How this works: weekday mornings, I post my intention on my Facebook page. Weekday evenings, I post here on the blog the recipe or source of the recipe, and link to it on all social media accounts. Thanks to locals Blue Door Oil & Vinegar and to my own garden for the local stuff today, and to the Italian Store for the fresh arugula.