Monday, April 7, 2014

Arugula Salad with Fennel and Edamame

I've already made my first salad of the season with garden produce! Arugula is one of the first garden vegetables that I can use each spring. This year is no exception. I added some crunchy vegetables to add a counterpoint to the lettuce, along with a strong tasting cheese that will stand up to the strong taste of the arugula. This is topped with a slightly sweet dressing to pull all the tastes together.


2 cups baby arugula
1/2 cup edamame
1 radish, thinly sliced
1/2 fennel bulb, thinly sliced
1 Tbs. shredded manchego cheese (optional)
1 Tbs. roasted pepitas (pumpkin seeds)
2 tsp. honey mustard dressing


Mix the arugula together with the edamame, radish and fennel. I used frozen edamame for this recipe, so I defrosted it in the microwave. However, no cooking is necessary, so if you're using fresh edamame, just mix it in. Serve the salads on a plate, topping with the cheese and roasted pepitas. Top each salad with 1 tsp. of the dressing.

Serves 2, easily doubled

Stealthy Cooking Tip: I used a mandolin to slice the radish and fennel very thinly. Thinly sliced vegetables are still crunchy, but they have a more subtle taste. I used the mandolin to save time, but found that some of the picky eaters in my family didn't pick out what they didn't like because they didn't recognize the vegetables, by either sight or taste. Hmmmm, another discovery on how to add a variety of vegetables to the diet!

No comments: