Waiter, There’s a Bug in My Arugula

The other night, I made this mac and cheese out of Zingerman’s Guide to Good Eating:


It’s a fine mac and cheese, if not the best I’ve ever had. I used aged American Cheddar, as the book’s author recommends, but the application of onions, garlic and wine didn’t really have a big payoff. The first bite was blah, though it got better as we ate it (we being Craig, myself and a visiting Diana). Knowing I was serving such a heavy, gloppy dinner I wanted to serve a little salad on the side. So I bought a carton of arugula and a lemon: I’d dress the arugula with lemon juice, olive oil and salt and pepper–that’d be it.

Only, when I went to open the arugula a little something caught my eye. See if it catches your eye too…

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Spring To Summer Salad


Summer is here, and yet spring is still finishing it’s run at the farmer’s market. Featured in the bowl above you will see my favorite springtime vegetable: sugar snap peas. I bought a whole bunch Saturday at Union Square and created my new signature Spring To Summer Salad. To make the salad, I just stringed the snap peas (you pull the little tail across the pea until the string is gone), boiled some beets (I know chefs love to roast them, but I like boiling better and think the result is just the same–you drop in boiling water (with some vinegar and salt) and then, when you can get a knife through the beet, it’s done), peeled some carrots, sliced some radishes and then hard boiled those eggs. To get your eggs pretty like mine, just place the eggs at the bottom of a saucepan, cover with cold water, put on the heat, when it comes just to the boil, put the lid on, turn the heat off and wait 15 minutes. Then drop the eggs in ice water, peel under a faucet, and wha-la: pretty eggs. I tossed all those vegetables with really good olive oil, some balsamic vinegar (and a splash of red when I ran out of balsamic), salt, pepper and it was quite a feast. But to gild the lily, I placed a giant wedge of Cato Farm’s blue cheese on top and served with some olive bread. And that’s what I call a Spring to Summer Salad.