I don’t often post recipes. In part, this is because I believe there are already too many recipes in the world that need good homes. And, in part, it is because I am a slapdash cook who never measures anything. And, in one more part, it is because I am not a particularly imaginative cook. We eat well, but I seldom put something on the table that someone else hasn’t already published a perfectly serviceable recipe for.
Overabundance, though, as we all know, is the mother of invention. Our hoophouse is bursting with radishes and arugula, and I managed to make a salad with them that is actually very good. The sweetness in the dressing balances the bite of the greens and the radishes, and the whole thing goes beautifully with a grilled fish or maybe a pork loin. Perhaps the strongest argument for it is that Kevin, who isn’t a big fan of salad (“this is the food my food eats”), eats as much as I put in front of him.
I’m guessing you may have some arugula and radishes too, it being arugula and radish season, so you might want to try it.
Arugula Salad with Orange Vinaigrette
5 cups arugula, roughly chopped
4-6 radishes, sliced
1 oz. goat cheese, crumbled (or some shaved Parmesan, which Kevin prefers)
For the dressing:
1/3 c. fresh-squeezed orange juice (I strain the pulp, but you don’t have to)
1/3 c. olive oil
2 T. cider vinegar
2 T. maple syrup
salt to taste
Combine dressing ingredients in a jar and shake like the dickens to emulsify. Pour the amount you like over the salad (the recipe makes much more than most of us would want, but dressing is a personal thing).