Photo: ©Joslyn Chandler, 2010
Asiago Arugula Arrivederci
Satisfying Salad, even when it’s cold!
BY MAGAZINE CORRESPONDENT JOSLYN CHANDLER
Since the weather has turned, I have been less than enthusiastic about eating my daily dose of raw vegetables and fruits. As soon as the slightest hint of a chill hits the air, I turn into a complete sloth, craving nothing but cheese, butter, pudding, and frosting. And don’t put it past me to eat them all in one sorry excuse for a meal.
In order to balance out this natural and instinctual need to fatten up during winter to stay warm, I’ve turned to delicious warm soups and stews full of tomatoes, beans, and roasted vegetables. This salad does a delicious job of delivering the warmth and creaminess of a good winter soup while still getting in a good dose of raw dark leafy greens that are so wonderfully nutritious for the body.
Asiago Arugula Arrivederci Salad
baby arugula, washed
ridiculously good cheese
creamy dressing of your choice
Clean and slice the mushrooms
Cremini mushrooms start off this pile of deliciousness. Forgive me, for I was in a foodie mood. You don’t have to go all fancy, just use whatever mushrooms you want.
Mushroom trick: wipe them down with a damp/wet cloth to clean them instead of submerging them in water. They brown better and retain more flavor that way.
If they’re small, chop them in half, if they are larger than bite size, just chop them up.
Chop the onion
Take a pretty pearly onion
Chop it up. As you can see, I don’t have any ingenious onion-chopping wisdom to impart. Just chop them up in small chunks, even if they are uneven chunks.
Saute the mushrooms and onion
Brown the onions in a medium heat saute pan for a minute, then add the mushrooms to the party.
Saute with a few teaspoons of olive oil and a dash of salt until they look like this. Add in some black pepper if you want an extra treat.
Grate the cheese
Take a wedge of ridiculously good cheese. Then again, I think any cheese is ridiculously good these days. Just take any cheese you have on hand.
I forgot the name of this cheese, but it’s a mix between gouda and parmesan.
Assemble the salad
Take a few handfuls of fresh baby Arugula. This is a nice spicy, nutty green that melds well with a lot of winter dishes.
Sprinkle the cheese on top. Spoon the onion and mushroom mixture on top.
Whenever I so much as see a balsamic vinegar dressing in winter, I just want to hurl it across the room. When it’s cold, I need a hearty, rich dressing for my salads.
[Shown: Cindy's Kitchen All Natural Asiago and Cracked Peppercorn]
The final product
If your entire salad is covered in a sea of white cream, you went overboard on the dressing. I just tossed like a teaspoon and a half in with this salad. I ate it with a hearty bean stew for dinner after yoga and it was amazing while it lasted. Truly triple A!
Get more of Joslyn’s adventurous and refreshing take on eating well, moving well, and living rich on her blog MissFitBliss.
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© 2011, The Magazine of Yoga, LLC.