Today’s Salad: Poached Egg & Arugula

Honestly, a poached egg improves just about anything!

Today’s salad is a healthy little number. I poached an egg and perched it atop a mound of wild arugula, chopped cooked turkey bacon, shaved red onion, and little croutons made from toasted Ezekial bread (a sprouted-grain loaf). The dressing is a simple combination of a little white wine vinegar, dijon mustard, lemon juice, agave nectar, and extra virgin olive oil. A scattering of chives and bit of bright green basil oil completed the dish. It was light and lovely.

Today’s Salad: Simplicity

Essentially three ingredients, this simple salad is a personal favorite!

Sometimes all you need is good greens, a great dressing, and a little something extra to tip a salad over into sublimity. This tasty salad is just young arugula with iceberg lettuce. I tossed it with a simple dressing of lemon juice, white wine vinegar, dijon mustard, honey, garlic, and minced fresh oregano. The crumbly bits are manchego cheese that I cut into chunks and then pulsed in the food processor until is ground down into small crumbs.

Very simple, very refreshing, and perfect as an accompaniment for fish, poultry, and pretty much any else grilled or roasted.

For more detail on salad dressings, check out this post…

https://spencerhgray.wordpress.com/2012/05/09/salad-dressing-simplified/