April 6, 2009

Weekend Herb Blogging #178 - Arugula

It is already the second time that I am allowed to host the Weekend Herb Blogging, that is already in its 3rd Year, created by Kalyn of Kalyn’s Kitchen and now Kalyn has passed it on to Haalo, of Cook (almost) Anything At Least Once. I am already very curious about the entries of the fellow foodies out there!

Here is what you have to do: prepare a recipe using herbs, vegetables, plants, edible flowers or fruit on your own blog, and email the link over to me ( friedblogs [at] gmail [dot] com) before Sunday the 12th April.

The rules:

Post about any herb, plant, fruit, vegetable or flower - read the rules to ensure that your post does qualify. Please include a link to both this post and to Haalo’s announcement post.

Send an email to friedblogs AT gmail DOT com with WHB#178 in the subject line and the following details:

Your Name

Your Blog Name/URL
Your Post URL
Your Location

Attach a photo: 300px wide

Emails must be received by:
3pm Sunday - Utah Time
9pm Sunday - London Time
8am Monday - Melbourne (Aus) Time

or you can use this converter to find out the corresponding time in your location.

You can also check out who’s hosting for the rest of the year at this post and find information about hosting WHB.

When I hosted first, it was Christmas knocking on the door, now this time it is Easter. Spring is in the air, beautiful flowers and delicious vegetables growing everywhere. In my entry I would like to show you an arugula salad with goat cheese dressing, oven dried tomatoes and sweet violet. Arugula is used as a leaf vegetable, which looks like a longer leaved and open lettuce. It is rich in vitamin C and potassium. It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac.

Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to
the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible. It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. (source:wikipedia)

2 handful of arugula
50 g fresh goat cheese
2 tablespoons white wine vinegar

4 tablespoons olive oil
juice of a 1/2 lemon
oven dried tomatoes
salt, pepper

Slice tomatoes as thin as you can and dry on 50°C for 3-5 hours. With a fork whisk goat cheese and stir in vinegar, lemon juice and olive oil. Season with salt and pepper. Serve arugula with the goat cheese dressing, dried tomatoes and sweet violets.


Rosa's Yummy Yums said...

What a pretty and colorful salad! I really love arugula!



bird's eye view said...

I love arugula and what an incredibly beautiful salad - it looks like a piece of garden

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