The story behind this recipe title has to do with my daily lunchtime ritual of making salads. Co-farmer Stefan has taken to assessing a $ value for my salads based on the ingredients and it’s sheer size. The pricing is arbitrary and amusing. I like to include ingredients that I imagine a chef would use at a nice restaurant and I use a medium sized mixing bowl for my salad. One difference between my salad and the one from the nice restaurant is that mine is far larger.
Also, I have strong opinions about salad greens. This mostly means that I think the best one is arugula. I like how the peppery, slightly spicy and bitter flavors pare with olive oil and balsamic vinegar. Below you’ll find my basic arugula salad. I’m pretty sure that Stefan would assess it’s value at $6.
1. Fill a salad spinner with arugula, rinse and spin dry. If you don’t have a salad spinner, I recommend getting one. Stefan posted an excellent illustration of how to use one here.
2. In a medium sized bowl, toss in the arugula, sliced apples, walnuts, and cheddar.
3. 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.
4. Garnish with an edible flowers like nasturtiums, borage, or marigolds. Enjoy!