Tuesday, December 8, 2015

Arugula and Pea Salad

Perfect Pairing:  That oh-so healthy time between Thanksgiving and Christmas!

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I am lucky/unlucky enough to have a brother that lives in San Francisco.  The lucky part is obvious because San Francisco is one of the world’s greatest cities.  The unlucky part is that it is very far from Chicago and I miss his family.  I have two very adorable nieces that steal your heart.  As my mom always says when she leaves there after a visit, “I left part of my heart in San Francisco.”


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We have gone out to San Francisco for Thanksgiving many times throughout the years and it is a blast.  This year was no different!  While in the city we tried some amazing restaurants (State Bird Provision and Michael Chiarello’s Coqueta) and did some shopping and a little hiking.  I also had my first experience with Shabu-Shabu, which is a Japanese dish that you cook at your table.  It is not often that I try something completely foreign to me, and I loved it! 

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Of course we had a delicious Thanksgiving meal with way too much food.  Hence, the necessary pre-meal hike.


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The day after we set off for a weekend in wine country.  We visited about 7 or 8 wineries.  It was a tough job, but we were up to the task.


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I swear the sun is a different color there and it shines so bright.


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We had so many amazing wines and really enjoyed meeting people at the wineries and exploring the grounds.


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We will be back!


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We all know that the diet goes steadily downhill after Halloween, and a fresh salad most definitely has its place during that time.  


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I love this super simple Arugula and Pea salad.  It has bright herbs, crunchy peas, peppery arugula, and a super simple light dressing.  It is easy to pair with pretty much anything.  Perhaps a crisp California white wine?!








Arugula and Pea Salad

Lindsay at Perfecting the Pairing


Ingredients:
  • 5 oz. arugula
  • 1 cup green petite green peas
  • 1 cup grape tomatoes, halved
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • 1 small shallot, chopped
  • 1 tsp Dijon mustard
  • 1 Tb apple cider vinegar
  • 1 Tb lemon juice
  • 2 Tb olive oil
  • 1 tsp honey
  • Salt and pepper
  • Fresh parmesan shavings


Directions:


In a large bowl toss the arugula, peas, tomatoes, mint, and basil.  In a small bowl whisk the dressing ingredients (shallot through honey).  Taste and adjust with salt and pepper.  Pour the dressing over the salad (starting with half and add to taste) and gently toss to coat.  Top with a crack of black pepper, sprinkle of kosher salt, and parmesan shavings.

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