Spring salads, an absolute must during the warm seasons!
I mean, how am I suppose to balance out all of those cheeseburgers and pork buns I’ve been inhaling so much of lately?!
I try to eat them daily, always made in the moment for maximum nutrition and crispness.
My general rule of thumb when selecting greens- the darker the better. We’re talking nutrition.
Arugula or rucula as it’s called here in Argentina is what they call a super food.
It’s loaded with Vitamin A, C, K, iron, cooper and is supposedly an aphrodisiac!
So while eating this salad know your’e doing fantastic things for your body and feel good about that! Hallelujah.
I’m sure most of you have had the tasty classic- arugula, pear/green apple, and parmesan salad. Well, this is a spin-off!
I’ve thrown in some fleur de sel that I picked up in the North of France in a small town called Honfleur and some Creole mustard that is from New Orleans.
Lightly whisk a teaspoon of spicy mustard, a splash of rice vinegar, a squeeze of lemon and a drop of sesame oil together. Give her a pinch of fleur de sel and fresh cracked pepper.
Whisk and rest.
Slice a half of a pear & avocado and toss them into your dressing which will stop them from turning brown thanks to the citrus in the dressing.
Remove the stems from your arugula (in BA I use one pack per person) and give them a good wash and dry.
Place greens in bowl and top off with fresh parmesan. I like to use a vegetable peeler for parmesan in salads. A grater can be just too fine for my liking.
Gently toss everything together in the large bowl, taste, adjust seasoning and plate.
Serve immediately, grab a glass of crisp Torrontés and perhaps listen to this song by Cesária Evora and day-dream about your next vacation.