Arugula and Strawberry Salad

Arugula, Berries, Cheese, Simple Dressing, That's It!

Recipe by Let’s Cook and Chef Eric Carter

I’ve already blogged two strawberry salads, one with butter lettuce, radicchio, and feta topped with strawberry dressing and another with arugula, spinach, pine nuts and Parmesan. This is the simplest and quickest one yet. Ironically, I learned it at a Succulent Seafood class at Let’s Cook, taught by Eric Carter, culinary program director at Cabrillo College. This was our simple accompaniment to our stewed, seared, baked, and grilled fish and shellfish. Yes, we made four entrees, including bouillabaisse, in less than 3 hours. So Eric and Let’s Cook owner Patricia decided upon a quick salad with just a few ingredients to pair with the seafood. This recipe can be handy for your own cooking-intensive menus, especially during spring and summer when strawberries and fresh arugula abound. And it's delicious. My husband, who formerly said "No more arugula in salads!" had two helpings. The recipe can be doubled, as we did, for larger groups.

Be sure to use high quality balsamic vinegar and olive oil for best results. Very little is required, and they are the only dressing ingredients besides a sprinkle of salt. More about the Succulent Seafood class in another post!

Eye and Tongue Candy

Arugula and Strawberry Salad

serves 4 - 6

2 cups quartered strawberries (1 pint or less)

1 tbsp. quality Balsamic vinegar

3 cups arugula

¼ - ½ tsp. olive oil of quality

~2 sprinkles salt

2 – 4 oz. goat cheese

Toss the quartered strawberries with the balsamic vinegar. Allow to sit for 10 minutes.

Meanwhile wash and spin dry arugula. Remove any tough stems and discolored leaves.

Combine arugula with strawberries, a sprinkle or two of salt, and a olive oil ¼ tsp. at a time.

Toss gently and serve with crumbled goat cheese.

Use High Quality Balsamic; You only need one tablespoon