1 Ĺ-2 pounds arugula or baby arugula
1 roasted red pepper
sun-dried tomatoes, handful
sea salt to taste
crushed black pepper to taste
crushed red pepper, pinch
4 Tb. Balsamic, Fresh Lemon or White Wine Vinaigrette
Donít be afraid to try new vegetables. Arugula is one of the most underappreciated greens, in my opinion. It is a bit on the peppery side, but it is loaded with flavor and nutrients.
1. Wash and dry the arugula as necessary and put into the largest bowl you own. If you are using large leaves, cut them in half.
2. I usually use canned roasted red peppers. They are almost as good as the fresh roasted ones, but without all the work. If you want fresh roasted red peppers, see the recipe for Hot Ajvar. Slice the peppers in thin strips and add to the greens.
3. I recommend using sun-dried tomatoes that are not in oil. The extra oil is not at all necessary. Good quality sun-dried tomatoes are not completely dry either. They have some moisture to them and should be edible without too much effort. Slice the tomatoes into thin strips. If they are very dry, soak in warm water for Ĺ hour first.
4. In a dry skillet over low heat, toast the pine nuts to a light brown color. Add to the salad. Drizzle on your favorite dressing (I alternate between lemon and balsamic), salt, pepper and toss. Sprinkle some crushed red pepper for an extra kick.