Those of you who know me well know that I abhor salads. Detest them. Despise them. Loathe, scorn, and shun them.
And yet…well…I have a confession. I’m starting to like them. I know, I’m pretty shocked myself. I’ve always hated raw leafy greens in any form and have gone far lengths to avoid them. Each time I’ve tried to be healthy and choke some down, copious amounts of fluid have been required to force each bite down my throat. I’m that embarrassing, childish table mate who picks every last piece of lettuce off of prepared sandwiches and burritos and subs applesauce for salad at restaurants.
However, something has changed in the past few months. Fresh leafy greens have become bearable. I think it all started with my growing obsession for spring rolls (more on this later), as this was the first food I was able to tolerate lettuce in. Don’t get me wrong, I’ve not become a lettuce fiend. I still cannot get past iceberg lettuce, nor can I enjoy a salad without it being topped in a sweet dressing. Baby steps.
Arugula happens to be my favorite leafy green so far, and I think its bitter flavor is moderated nicely by sweet strawberries and feta. The flowers themselves don’t really have much of a taste among such strong flavors. However, I think they add a pretty touch to the salad that makes it more enjoyable to eat. And they were already growing in our back yard!
5 oz. baby arugula
1 lb. strawberries, hulled and sliced
6 oz. feta cheese
couple handfuls viola blooms
- Toss all ingredients in a large bowl and serve with dressing of choice.
Yield: 4 servings