Arugula Salad with Balsamic Dressing

What greens are in this salad, Larry asked. Homegrown arugula, I said. Yes, but what other greens are in it, he persisted. Just arugula, I replied. Wow, he said in a surprised tone of voice, it's really good.

I understood his amazement because our arugula is exceptionally peppery. I usually add a few leaves to a green salad as a flavor boost or cook it with other greens.

But for our Memorial Day barbecue, I tossed handfuls of the leaves with a hearty balsamic vinaigrette that complemented their heat without overpowering it. With the sweetness of tomato and grilled red onion and the salty umami of a little shaved parmesan, the salad was a huge success.

The extra dressing lasts well in the fridge, ready to be poured over grilled vegetables or hearty grain salads.

Arugula Salad with Balsamic Dressing
3 slices red onion
olive oil
1 tomato
2-3 cups arugula leaves, tough stems removed
wedge of parmesan

Push toothpicks into the slices of onion so they hold together on the grill. Brush them with olive oil and grill over a medium-hot fire until they are soft and well-browned (not black and crispy), 3-4 minutes per side. Remove from heat, remove toothpicks, and cut in quarters.

Cut the tomato into bite-sized pieces.

Toss the arugula, onion and tomato together with just enough dressing to lightly moisten. Use a potato peeler to shave a few pieces of parmesan over the salad. Serve with extra dressing on the side.

Serves 2-3


Balsamic Dressing
1/4 cup pitted kalamata olives
1/4 cup mustard
2 cloves garlic, minced
3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup basil leaves, coarsely chopped

Purée olives, mustard and garlic in blender. With the rotors running, gradually add the olive oil until it emulsifies. Add the balsamic and basil. Purée until mixed. Add salt and pepper to taste.

Makes about 1 1/4 cups