For a long time I was at a loss for a truly enjoyable way to eat arugula, but after a lot of trial and error I’ve got it figured out. The right dressing and the right ingredients make all the difference. All these ingredients are optional, I usually use most but not all in varying combinations depending on what I’ve got on hand. That said, Asian pear, dried cranberries, and feta are so good in this that they are worth buying just for it.
Possible ingredients to add to your arugula for a great salad:
Asian pear, peeled and sliced
avocado, peeled and sliced
tomatoes, either tiny ones whole, or larger ones chopped
sliced hard boiled egg
thinly sliced radishes
Toss with Red Wine Mustard Vinaigrette
(I quadruple this dressing recipe and keep it in a bottle in the refrigerator…)
1 Tbs Dijon mustard, preferably Grey Poupon
3 Tbs good-quality red wine vinegar
½ tsp fine sea salt
5 Tbs good-quality olive oil
Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify. The dressing will keep for up to two weeks in an airtight container in the refrigerator.