Arugula salad!!!
We couldn’t wait longer than 2 weeks to put this salad back on the menu. It’s just that good. And as usual, it’s better the second time 🙂 I once had the luxury of eating a strawberry and arugula salad at someone’s home, made from berries and greens that they grew in a small backyard farm. It was so simple, and so pure, but the combo of sweet strawberries and bitter arugula was forever stuck in my mind after that day. Since then, I’ve made a point of eating berries and greens every year around this time. For whatever reason, this year the strawberries came in a bit earlier than usual- but I’m not complaining. Two types- the ripe, succulent red berries that you know so well, and the unripe green berries. Ever had a green strawberry? They’re very complex- bitter, and slightly starchy, but when pickled, the texture is insanely addictive. The blackberry bridges the gap between tart and sweet, and together, they form a trifecta of fruity goodness. Mix it all up with some Applefield Farms arugula, lemon verbena vinaigrette, and the magical dried strawberry/white chocolate/pistachio topping, that’s my kinda salad. To prepare, simply toss the greens and berries into a large bowl, dress with the lemon verbena vinaigrette, season with a bit of salt and some fresh cracked black pepper, and plate it up! Generously top with the ramekin of pistachio/white chocolate/strawberry crumble, and dive in. Sweet, salty, nutty, fresh, and just the right amount of acidity. My kinda salad, right here. Enjoy!
If you got crispy duck confit:
What’s the only thing that could make this berry and arugula salad any better? Duck! Duck loves berries. Matched by their inherent sweetness, and cut with the fresh acidity, berries and duck are a classic pairing. This salad called for some shredded crispy duck confit, and we are happy to give you what it wants. Couple ways to reheat (or not): first, you can broil the duck. Might seem like a lot of work for a salad, but worth it for that crispy, warm duck confit. Spread it out on a sheet tray, and broil on low till crispy and warm. Mix it right into the salad! It’s okay if it wilts slightly. It’s gonna be delicious. You can also pan fry till crispy, which might take a bit longer, but is also definitely worth it. Finally, you can microwave, but that’s not recommended. HOWEVER: unpopular opinion, cold food rules, so if you don’t even want to heat up the duck, don’t! Just scatter the pieces on top of your salad, cold. It’s like duck candy. Either way you go, you can’t go wrong.
Enjoy!
