I got sidetracked just when I began my Arugula week. Instead, here's an impromptu spring salad with lightly blanched asparagus, green bean and defrosted frozen peas. Toss with baby spinach, thin slices of cucumber (I used Japanese mini cukes), chopped dill, a few glugs of olive oil, red wine vinegar, salt and pepper. And some generous splashes of lemon juice.
I think this week will arugula week, all because I bought a box of baby arugula and I'm trying to use it all up. Dinner tonight was a simple spaghetti with pesto, garlic and wilted arugula. Some butter while sauteing the garlic, and some parmesan to top it all off in the end. I also tend to use a pinch of nutmeg in non-tomato-based sauces, which I did here.
Doesn't sound very glamorous, but "tub salad" is what I'm calling this excellent lunch I made the other day. I based the recipe on the Smoked Salmon with Egg Salad and Green Beans recipe from Gourmet magazine, substituting thin, steamed asparagus for the green beans. Using three free range extra large eggs, dill and extra mustard, I made egg salad which topped off this four layer salad. Packed nicely in a 3-cup Gladware container, it was a compact and immensely satisfying patio lunch on a sunny afternoon.
