Arugula Gone Wild

October 18th, 2012

As autumn begins to squeeze us, pungent tastes arrive and give a medicinal kick to the lungs and large intestine.  This recipe is perfect for this time of year…




Arugula Salad with Fennel, Bosc Pears

& White Balsamic Vinaigrette


This is a lovely and elegant recipe by Meredith McCarty.  It is an explosion of tastes; the bitterness and pungency of the arugula, mixed with the sweetness of the pears, the licorice taste of the fennel and and the tanginess of the dressing… very nice. 


White Balsamic Vinaigrette:


Makes 1/3 cup

3 tablespoons white balsamic vinegar

2tablespoons water

1 teaspoon extra virgin olive oil

1/4 teaspoon sea salt

Freshly-ground pepper to taste


Arugula Salad:

1/2 pound mixed lettuces, predominantly arugula

1/2 small bulb fennel, very thinly sliced

1 tomato, (optional), thinly sliced in wedges

1 small Bosc pear, thinly sliced in wedges


Mix dressing ingredients and allow to sit to meld flavors. Toss greens and fennel with dressing to taste. Serve topped with tomato and pears.


Makes 8 servings


VARIATION:  Meredith recommends this Balsamic vinaigrette on other veggies like blanched broccoli or kale. 

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