I don’t consider summer to have fully arrived until it is so hot out that all I have to do is step outside to break a sweat. This week was full of days like that, and after spending some time in my garden today, you couldn’t have paid me to turn on my oven or stove.
Enter this simple salad. It’s for arugula lovers, and is full of that green’s peppery bite. I used raspberry white balsamic vinegar for the dressing, which I found at HEB, but if you can’t find it, substitute regular white balsamic or red wine vinegar instead. Add grilled shrimp to make it an entree.
Arugula and Pea Salad (adapted from Recipezaar)
2 cups green peas (fresh or frozen)
1 cup green onions, cut in 3 inch strips
6 cups arugula or baby spinach
4 cups Swiss chard
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper
Bring a large pot of water to boil. Add peas, return to a boil, and cook 3 minutes. Drain and cool. Combine peas, green onions, arugula and Swiss chard in a large platter or in a serving bowl.
Whisk together raspberry vinegar, olive oil, salt, and pepper until well-combined. Drizzle over salad.
Makes 6-8 servings.
*If you aren’t planning to serve the salad immediately, wait to dress it until it’s time to eat.