Arugula, that peppery and oh-so-hip salad green, has been gracing tables in this country--on and off--since Pilgrim times. The Separatists knew it as “rocket,” and they used it in “sallets.” Bitter herbs were thought to purify the blood. Arugula is easy to grow in the well-drained soils here. It is always abundant in my garden, spring through frost, and its flavor seems to improve in autumn. This salad is my take on one enjoyed several years ago at The Red Pheasant Inn in Dennis, Massachusetts. That simple, but memorable, salad included mixed greens, dried cranberries, walnuts and warm goat cheese, dressed with a balsamic vinaigrette.
Rocket sallet
arugula
dried cranberries
glazed or toasted plain walnuts
goat cheese, crumbled
Assemble the above ingredients in the proportions you like. Dress with a simple vinaigrette.
Simple vinaigrette dressing
3 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon brown mustard
6 tablespoons extra virgin olive oil
1 teaspoon or more maple syrup
Whisk together the first five ingredients. Sweeten to taste with maple syrup.
