Look, Look, LOOK at this!!!
Went to a garden party, sat around with my old friends...
It’s my first garden salad of the year! By that I mean that I grew everything in this bowl. Well, I didn’t grow it, I put the seeds in the ground and they grew themselves, like great little children. And now, I must eat them!
What we have here are: spinach, rouge d’hiver, salad bowl, Australian yellow, crinkly cress (man that stuff is spicy) rocket, flat leaf parsley, marjoram, and some other stuff. I tossed all of this in a little olive oil, red wine vinegar, and salt and pepper. It’s so fresh it’s still bleeding, so what more could it need?
I’m really, really pleased about this because this year I gave up on anything remotely fancy for my garden (ix-nay on the ucchini-zay, eets-bay, etc.) and just gave the garden what it most likes to grow, and that is LETTUCE. Et voila, gardening success! Finally!
[To the tune of “Oh Susanna!”]
Oh you normies
Oh don’t you cry for me
For I’m eatin’ bresaola
with some lemon zest and iced tea
Isn’t it fun to be a food nerd? To sing songs of love to bresaola and iced tea? I think so.
And when did rocket become arugula? Is this some kind of north/south/country/city thing or just a marketing ploy? If any of you fine readers know the answer to these vexing questions, do let me know. In the meantime, here’s one of my favorite spring salads, just when the rocket/arugula is coming in.
Arugula with Lemon Oil and Bresaola
Pour a couple tablespoons of olive oil into a small jar. Zest a small lemon and mince the zest. Add the zest to the jar. Add a pinch or two of salt and juice from half of the lemon (or more, to taste). Shake it up! Dress a couple of handfuls of arugula in the lemon oil.
Place a few very thin slices of bresaola on a plate. Top with the arugula. Add ground pepper if you like your arugula even more peppery. Dig in!
Here it is in an encore performance with some bratwurst and blue sheep’s cheese (also known as things I happened to have in the fridge/freezer that sounded good).