Peppery arugula stands up to strong flavors but does not overwhelm more delicate vegetables, eggs and pasta. Arugula pairs well with robust Mediterranean flavors.
Cabbage adds body and crunch to salads and slaws. Caraway, dill, mustard and curry enhance cabbage’s mild, sweet taste.
Bitter chard often is cooked, but try adding baby leaves to salad mixes.
Collards boiled with a chunk of bacon or salt pork are a Southern favorite, but collards also can be added to many dishes.
Kale often is served cooked in soups or pastas. Raw kale is delicious in salads; use an acid such as lemon juice or vinegar to soften the leaves.
Crunchy romaine is the main leafy green in Greek and Caesar salads. Its bittersweet taste blends well with other salad greens. Romaine also is hearty enough to be grilled.
Baby spinach is great on its own or tossed into a salad mix. Spinach should be cooked very quickly, either by steam or sautéing in minimal liquid, just until the leaves wilt.
Arugula , Blood Orange and Blue Cheese Salad
10 cups arugula (about 6 ounces)
½ cup blue cheese, crumbled
4 blood oranges, peeled, segmented and chopped
¼ cup extra-virgin olive oil
¼ cup freshly squeezed lemon juice
Salt and pepper to taste
- In a large bowl, combine arugula, blue cheese and orange segments. Pour oil and lemon juice over salad; toss to blend. Season with salt and pepper to taste. Serves 6.
2 2-ounce cans anchovies in olive oil, drained (about 16 fillets), finely chopped
¼ cup red wine vinegar
1 teaspoon fresh lemon juice
2 teaspoons Dijon mustard
2 garlic cloves, pressed
½ cup extra-virgin olive oil
¼ teaspoon ground black
- Combine all ingredients in a covered jar and shake well (vinaigrette can be prepared 3 days ahead). Chill in the refrigerator. Before serving, shake thoroughly. Serves 8.