I’m still in rapture over this salad I made last weekend. It was one of those salads that simply happen out of nowhere — nay, out of sheer luck. I was in the mood for greens so I bought a bag of arugula and got some Roma tomatoes just for the heck of it. When I got home I remembered the package of cooked lentils in the fridge so that went in the mix. Then I saw the leftover white corn that I steamed a few days earlier. “Oh I’ll slice them up and toss them in too,” I thought. Then I saw one last lemon and figured it would make a nice dressing. I squeezed some lemon juice and whisked it with salt and pepper and a drizzle of olive oil. Whisk whisk whisk and voila! One of my favorite salad dressings (recipe to come below) for this impromptu salad. I tossed everything together in a big bowl and wondered if it would turn out okay.
I could not believe how good it was. It was just what the doctor ordered. Something fresh, something spicy (arugula is so very peppery), something light. The lentils and chopped bacon add that protein factor so it feels more like a meal than a side dish.
I don’t make a big deal out of the salads I whip up, usually because they’re just greens dressed with a light vinaigrette. This time, I’m putting it in the books. Please try this recipe. I think you’ll like it.
Arugula Lentil Salad
One big handful of arugula
1/4 cup of cooked lentils
1 corn on the cob (white or yellow)
Chopped bacon or salami
Grated Parmesan cheese
Juice of half a lemon
Salt and pepper
Whisk lemon juice and olive oil in equal parts until it thickens. Add S&P to taste. Only use about 3 to 5 tablespoons of the dressing, depending on how heavily dressed you like your salad. Reserve the rest for later.
Run a knife down the corn cob to get the kernels. Add this to the arugula, chopped tomato, lentils, grated parm, and chopped bacon or salami. Toss with a big spoon until the salad is fully dressed. Enjoy!