Some of you may remember a former recipe called $6 Arugula Salad. You’ll recall that when I make an arugula salad for lunch, co-farmer Stefan typically assigns an arbitrary, but humorous $ value to it. Any additional ingredients, beyond the most basic, increase the value. For example, the walnuts and cheddar cheese in the $6 Arugula Salad helped bring it up. This expanded version of the Arugula salad is of even greater value because it includes nuts, dairy, fruit, and two visually appealing items: watermelon radishes and nasturtium flowers. We are planning to include nasturtiums in our flower patch next season, so you can look forward to garnishing lots of Tinicum CSA salads. Anyway, have fun with this one : )
My favorite green, arugula.
The arugula is in the left hand row in the bed with the premium greens.
1. In a large bowl, toss in the arugula, sliced apples, chopped carrot, radish pieces, cheddar, chopped walnuts, and nasturtium flowers. Make sure that the nasturtiums and watermelon radish are visible.
2. Drizzle olive oil & balsamic vinegar over all and sprinkle salt and pepper on top. One could mix up batches of olive oil & balsamic in a certain ratio, but I tend to always approximate with an even pour of both. My guess is that it works out to be a few tablespoons of each.