Monday, March 24, 2008

Arugula flower salad.

This time of year J&M has arugula on a stalk with the flowers. The plant looks like the mustard plant except smaller and with larger whitish blossoms.

1/4 pound arugula
One bunch arugula flowers picked off stems.
One orange cut into small pieces
Fistful of broken nuts.
Fistful of radish cut into 1/8” rounds
Half a celery stalk chopped fine and small if desired.

Pour two tablespoons olive oil and toss salad. Salt to taste. Add two tablespoon white vinegar and toss. Add two teaspoon balsamic and toss.

Add shredded cheese or brown rice and serve.

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