Monday, February 3, 2014

Making an Arugula Salad

Today Ms. Connor's class and Mr. Jacobs' class made arugula salad. We discussed the meaning of the words ingredients and salad dressing as well as the concepts of 1/4 and 1/2.  Some of the children harvested arugula from our garden. Each child had a part in preparing the salad. Some groups added arugula flowers and nasturtium flowers (which are edible) to their salads. Those children who didn't like cheese ate just arugula with the dressing.  Afterwards some children fed the arugula stems to the worms in the worm bin.

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
Lemon Vinaigrette

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

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