Journey to Arugula: Part Three

My last stop, so far, on the Arugula Train was my own kitchen.  The Caprese Salad at Via Baci had left such an impression on me that I decided it was time to try making my own Arugula based caprese salad.  On my way home from work I made a quick stop at the grocery store to pick up the ingredients I would need for the prefect Via Baci-style salad.

I didn’t know if my local grocery store would carry arugula, but I thought it would be a good place to start.  I headed into the produce section and right away I knew I must have had quite the quizzical look on my face because three, yes THREE, store employees asked me if I needed help finding anything.  After turning down the first two, scanning the leafy green section several times, and checking all of the bagged lettuces, I broke down and let the third store employee help me.  He took me right next to the bagged lettuces and pre-packaged, fresh herbs, and pointed out that they had arugula stored in clear, sealed boxes to keep it fresh and clean.  The boxes were actually quite large, but I purchased two anyway just in case I made some big balsamic dressing mistake and drowned my arugula.

Also on my grocery list was fresh, buffalo mozzarella, fresh basil leaves, and cherry tomatoes.  I kind of growled when I saw how expensive the tomatoes were that day and a woman next to me said, “I know!”  They were, however, essential to the flavor I wanted for my salad so I splurged and called it my luxury item for the week.  I already had what I needed to make a balsamic vinaigrette at home so I was good to go.

At home I created my new arugula masterpiece… Caprese Salad!  Jim and I ate it for dinner that night along with some garlic bread and a glass of wine.  It was great!

Make your own Caprese Salad:
Ingredients: (Amounts vary based on how many and what size individual salads you would like to make)
Arugula
Fresh basil
Cherry tomatoes (one package should be fine)
A soft chunk of buffalo mozzarella
Balsamic vinegar
Olive Oil (I used extra light)
Garlic power
Salt

Directions:

• Place arugula leaves and fresh basil in individual salad bowls.  Cut cherry tomatoes in half and place on top.  Slice the buffalo mozzarella into strips and place them on top as well.  Mix together balsamic vineragar, olive oil, salt, and garlic in a salad dressing shaker.  Generously pour on top of each, individual salad.
• Serve with garlic bread!

Arugula 101:

• Rocket, Roquette, Rugula, Rucola…aka Arugula!
• Arugula is a leafy green herb that is native to the Mediterranean region and is often used in Italian cuisines.
• People often describe the flavor as peppery, like mustard, or bitter.  Arugula is often combined with other leafy greens to give salads a more balanced flavor.
• It is low in calories and provides a great source of vitamins A and C.  It also is full of calcium and magnesium.

Tips and Info for Purchasing and Storing Arugula:

• Arugula can generally be found in local grocery stores and in health food stores such as Whole Foods.  I purchase my arugula at my local grocery store because it tends to be cheaper.
• When picking out arugula, look for bright green leaves with no sign of wilting or fading.
• Store arugula in a sealed, plastic bag in the refrigerator.  It tends to spoil quickly, but it should keep its full flavor and freshness for a couple days.