When the weather starts to warm up (such as yesterday), no one wants to hang around the kitchen too much. Or even turn on the oven. We all want to be outside, enjoying the weather (or at least the first couple of weeks of spring and summer before the humidity skyrockets).
Here, we turn to salads- arugula is our favorite. There is something about it that is 100 times better than any other salad leaf. It’s earthy, peppery, with hints of a nutty flavor. Definitely adds a little spunk to a boring salad!
This one is a simple salad. The mushrooms can be substituted for anything else you might have in your fridge (peppers, olives, tomatoes, tofu, zucchini). And this is a great salad that can be a dinner on it own- very filling. A slice of fresh bread and a glass of wine perfect the meal!
Arugula Salad with Eggs & Mushrooms
Adapted from: Easy Vegetarian
2 tsp butter
4 cups arugula
1 cup mushrooms
1/2 onion, chopped (shallots can also be used)
1/4 cup Parmesan cheese
2 tbsp olive oil
In a food processor, blend 1 cup of arugula, mushrooms and onion. Crack the eggs into a bowl, mix with fork. Pour the eggs, and the vegetable mixture into a frying pan. Let it cook, making an omlette. Once cooked, place on cutting board, and divide into pieces (strips or circles).
Finally, divide the 3 cups of arugula between 2 large plates. Add pieces of the omelette to the salad, mix. Sprinkle with Parmesan cheese, and drizzle with olive oil.