Now arugula, this is something that I can get behind. Arugula, so peppery and crisp, where were you hiding when I was growing up? So many years of my life eating sub par salads, lacking that je ne sais quoi. Pale iceberg lettuce, bitter radicchio, and spring mix, you are dead to me. Since my introduction to arugula, the way I eat has changed substantially. I now use it as a garnish on most everything I eat. Salads, sandwiches, eggs, quiche, pasta. The list goes on. Nest week I'm thinking about trying a arugula almond pesto. Luckily Mr. H is also coveting this delicate herb. It would be a shame if he didn't share the same enthusiasm as I do.
This arugula salad is my new favorite dish, inspired by my previous obsession with the tuna baguette, just a little something I picked up from my stay in Paris. It's basically the tuna baguette fillings, minus the tuna and bread, although adding a bit of tuna sounds pretty good right now. Almonds and arugula are an amazing combination, and I can't believe I haven't figured this out already. The pepperiness from the arugula, earthiness from the almonds, saltiness from the olives, and juiciness from the tomatoes. The olive oil creates a nice flavor and mouth feel. The touch of citrus is special, but not necessary. A nice refreshing change from the stick-to-your-ribs meals. Thank you globalization, for bringing me arugula.
ARUGULA AND OLIVE SALAD WITH ROASTED ALMONDS AND TOMATOES RECIPE (print)
serves 4 as a side
notes: the salad can also be used as a topping for tuna baguette.
4 cups arugula
1/2 cup Kalamata olives, pitted and halved
1 cup vine or cherry tomatoes, halved
1/2 cup dry roasted almonds, salted or unsalted
4 tbsp olive oil
4 tsp lemon juice
salt to taste
In a large bowl, toss the arugula, olives, tomatoes, and almonds.
Drizzle with the olive oil and lemon juice. Season with salt. Serve.