What to do with Arugula, Part II

Arugula is a nutritional powerhouse packed with vitamins and minerals and esoteric organic compounds with long scientific names to cure whatever ails you. One square foot of garden real-estate will grow more than enough for one person. Only problem is that when the weather gets hot, so does the arugula.

So when your arugula is too hot for the salad bowl, tame it in this great tasting wilted salad with garbanzos and an oriental-flavored vinaigrette from Mark Bittman.

1 cup dry garbanzos
3 Tbsp olive oil
1 heaping Tbsp minced peeled fresh ginger
1 Tbsp minced garlic
1/2 tsp cumin seeds

1 Tbsp rice wine vinegar
1 tsp honey
4 cups arugula leaves from the garden

1 smallish red onion or sweet Vidalia or Walla Walla onion, halved and sliced thinly

4 hard-cooked eggs, quartered (optional)

Soak garbanzos overnight, rinse well, and simmer slowly in ample salted water till soft but not falling apart.

Heat the olive oil gently in a deep skillet and when hot, add the ginger, cumin and garlic, stirring constantly until fragrant. Add garbanzos, salt & pepper and simmer gently until beans are hot and have absorbed some of the oil, about 3 min.

Remove from heat and stir in 1 tablespoon rice wine vinegar, 1 tablespoon water, and 1 teaspoon honey. Mash a few garbanzos to thicken and texturize the dressing. Add the arugula and onions and toss till arugula is wilted. Taste and adjust for salt and vinegar.

Serve warm. Garnish with hard boiled eggs to make a light meal.

NOTE: Avoid wimpy pre-packaged “baby arugula” from the store, it doesn’t have the oomph to make this salad sing.

Leave a Reply

You must be logged in to post a comment.