We can pass a field or someone's garden and someone will brighten up and exclaim "They have Rucola!". It's spicy green fragrance is unmistakeable. But who in the world convinced us that the spindly wimpy stick of a green that is sold as 'baby arugula' in stores and restaurants, is the GOOD stuff? It's not.
Real Arugula is a hearty, spinach textured green with a similar stem to leaf ratio. I find it in the organics at HEB in the head lettuce section, but not many other places. It's amazing.
Arugula Parmesan salad
Wash a bunch of Arugula. Trim stems and tear leaves into bites. Place in bowl. Add thinly sliced red onion strips and toss. For dressing, the perfect one is a light salting with some Real Salt, a sprinkling of dark green olive oil, and about half a lemon's juice.
Toss, and before serving add in shavings of Parmesan. Can't beat it.
Ok, maybe by choosing a Tropea Red Onion from Calabria Italy's onion region Tropea... Scrumptious and will change your life...or at least your view of red onions.
Don't settle for wimpy Arugula...good Arugula will give you a salad your family will ask for.
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