The recipe that follows is the one which the kids made today. It can be varied as follows:goat cheese can be substituted for parmesan cheese, and roasted beets and walnuts could also be added.
Arugula is very easy to grow. It self seeds in the Marquez Garden and in my own garden. Another benefit is that squirrels don't seem to like it! I hope some of you try the salad and let your child help you cook!
Arugula with Parmesan Cheese (from Ina Garten)
1/2 pound fresh arugula (3 large bunches) or less
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 -pound Parmesan
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula
for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Shave the parmesan with a vegetable peeler. Pour dressing on arugula, toss and serve. You can add the parmesan to the salad with the dressing or serve on the side.
This is a great way to teach your kids about fractions! Enjoy!
|Checking out the red wriggler worms|
|Cutting the cheese with the vegetable peeler.|
|The salad with an orange nasturtium flower as garnish|
|Peeling the cheese|
|Preparing the dressing|
|Adding greens to the worm bin|