Some kids just love salad. Mine are adventurous eaters, but we struggle with salad.
So I suppose arugula, with its peppery flavor, was a little too much to ask. Even my twelve year old foodie won’t touch the stuff.
I, however, love it. When I find a super fresh baby arugula bunch at the farmer’s market, I’ve scored!
I love the balance of flavors in this salad, the interplay of the spicy “rocket,” the creamy Roquefort and the bright lemon flavors. Add a really good baguette and a crisp Sauvignon Blanc and I’m a happy camper. I hope you enjoy it.
Speaking of campers, this past weekend I forwarded my husband’s tweets and pics from Foodways Texas’ Barbecue Summer Camp at Texas A&M. Here’s a nice recap of the event from Kelly Dean Yandell who blogs at The Meaning of Pie. Check it out, and be sure to read up on the many cool things that Foodways Texas is doing.
-alyce eyster
photo: fulton davenport
- 1 Tblsp unsalted butter
- 1 pint pearl onions, peeled
- 2 tsp sugar
- 6 Tblsp lemon juice
- ½ cup olive oil
- 8 handfuls arugula (or baby spinach)
- 6 oz. Roquefort, crumbled
- salt & freshly ground black pepper
- Melt the butter in a skillet over medium heat. Add the pearl onions and sugar and saute until brown, about 8 to 10 minutes.
- Place the lemon juice in a small bowl. Slowly whisk in the olive oil and season with salt and pepper.
- Toss the arugula with the dressing and Roquefort.
- Divide the salad between 8 plates and top each one with a few caramelized onions.
Thanks for stopping by. Here's to great food and good thymes! -