Since I had this every day for lunch last week I decided it was best to share.
It’s fast, healthy, muy barato, and above all a very tasty salad.
You can make it easier on yourself and leave out the cooked veggies but with asparagus in season I can’t seem to leave the verduleria without a few bundles and it gives a great crunchy texture to the silky arugula aka rúcula leaves.
Besides, it takes maybe 8 minutes of extra work- totally worth it to me….
Spring Arugula Salad ::
- olive oil
- string beans
- salt & pepper
Get your castiron (or stainless steel, no teflon, por favor!) on the stove and turn the fuego on high.
While its heating wash, dry, and cut your veggies. Make sure to cut them the same size so they cook evenly and you don’t have crunchy beans and mushy zucchini.
Throw the asparagus, zucchini, string beans and a smashed clove of garlic in the castiron with a tiny bit of olive oil, salt and pepper. Don’t overcrowd the pan or move them around too much and kill the heat once they’re bright bright green with a touch of brown.
Squeeze some fresh lemon on the veggies, remove from the pan and allow to cool- we want them room temp or chilled for the salad.
Place the garlic clove on a cutting board, lightly sprinkle with salt and smash with a fork til paste like consistency.
Move it to a small bowl and give it a nice squeeze of lemon juice, a tablespoon or so of olive oil, salt and pepper. Arugula really likes lemon so don’t be cheap with it!!
Prep the arugula (wash, dry, remove stems, discard ugly leaves) and with a vegetable peeler carefully slice the parmesan directly over the bowl of greens. When ready to serve add the cooked veggies, the garlic dressing and toss.
DON’T dress the salad until the moment of service- the leaves wilt fast.
Check seasoning, adjust if necessary and serve.
*Green apples (manzanas verdes) are also great paired with arugula.