My husband hates arugula, and I know why: it’s bitter. The only way to deal with that bitterness is to ’bite’ back with more bitterness. Also, maybe a little bit of sweet and salty, too.
I remember this lesson from the first time I cooked broccoli rabe. ’Cook it with lots of garlic and lemon,’ they said. It worked. The flavors balanced, and the bitterness was unnoticeable.
I started growing arugula mainly for the flowers. They showed up in a couple of seed packets I bought for edible flowers, and then several plants showed up in the garden. I saw the beautiful leaves, and I couldn’t resist picking some for a lunchtime salad.
Fresh figs have finally come into the markets, so yes, you can bet I included them. A little shaved Parmesan, a handful of walnuts, and a small batch of balsamic vinegar dressing, and not much more is needed.
I found a fig balsamic vinegar a few months ago, waiting for fig season to come. So here was my chance to give this a try in my favorite balsamic dressing, and I have to give it a thumbs up. Of course, you can use any balsamic vinegar for this. I made a small batch of this for use in lunchtime salads (it’s enough for 2) since adjusting both recipes for more or less is very easy.
Fig & Arugula Salad
For the Dressing
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 1-½ tsp honey
- Salt & pepper to taste
For the Salad
- 2 cups fresh arugula, washed & dried
- 3-4 figs, quartered
- ¼ cup shaved Parmesan cheese
- ¼ cup chopped walnuts
- Arugula flowers for garnish (optional)
Make the dressing first by whisking together the ingredients in a small bowl or measuring cup.
Combine the salad ingredients in a bowl, then toss with the dressing. Garnish with flowers, if using. Serve. Makes one very tasty and healthy salad.
