A Tasty Salad Made With Bitter Greens
A couple of weeks ago, I wrote about arugula in Walnut Vinaigrette Over Wilted Arugula, a tasty salad that requires sautéing. I want to tell you about a great salad recipe adapted from one of my favorite cookbooks, Jacques Pepin’s Table, called Arugula and Olive Salad, served with a simple lemon dressing.
Arugula
Arugula, also known as rocket or roquette, is a leafy green vegetable prized for its distinctive peppery flavor and tender leaves. It belongs to the Brassicaceae family and is native to the Mediterranean region but is now cultivated and enjoyed worldwide.
Arugula leaves are elongated and deeply lobed, with a vibrant green color and delicate texture. Their bold, peppery taste sets them apart from other leafy greens, adding depth and complexity to salads, sandwiches, and various culinary dishes.
In addition to its peppery flavor, arugula is also prized for its nutritional benefits. It is rich in vitamins and minerals, including vitamins A, C, and K, as well as folate, calcium, and potassium. Arugula is also a good source of antioxidants, which help protect cells from damage caused by free radicals.
Remember, arugula is an aromatic green salad with a bitter, peppery taste. You either love it or hate it. An excellent way to develop a taste for it is to add a little to your favorite salad greens, like red leaf lettuce.
If you want to learn “everything you need to know about arugula,” check out my post.
Oil Cured Olives
Oil-cured olives are a type of olive that has been cured in oil, typically extra virgin olive oil, to create a rich, intensely flavored delicacy. This curing process involves soaking the olives in oil for an extended period, allowing them to absorb the oil flavors and develop a soft, velvety texture.
They are known for their bold and complex flavor profile, characterized by a deep, fruity taste with hints of bitterness and saltiness. The curing process enhances the natural flavors of the olives while imparting a rich and luxurious texture.
Oil-cured olives are typically made from fully ripened black olives, such as the Moroccan variety known as “Black Beldi” or “Beldi Noir.” These olives are harvested when fully matured, which gives them their characteristic dark color and rich flavor. However, depending on regional preferences and availability, other types of ripe olives may also be used in the oil-curing process.
Homemade Croutons
This recipe calls for making homemade croutons that are easy to prepare and a lot tastier than any of the commercial brands out there without all the extra stuff they put in them and saying that not everyone has the time or desire to make croutons from scratch, so skip this step and use your favorite flavor store-bought brand.
If you decide to make your own, why not make a bunch for another meal? Stored in an airtight container, they will last up to a week, but you can freeze them for up to 6 months. I’m always looking for ways to make future meals just that much easier.
Arugula and Olive Salad
Ingredients
For the Salad
- 1 bunch arugula about 14 ounces
- 20 oil-cured black olives
- 2 slices bread
- 1½ teaspoons virgin olive oil for the croutons
For the Lemon Dressing
- 1½ tablespoons fresh lemon juice
- 2 tablespoons olive oil virgin
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Prep the Ingredients
- Preheat your oven to 400°F. This is for making the croutons.
- If you didn't purchase the triple-washed 14-ounce package of arugula, it's bath time. Wash the arugula (I prefer using my salad spinner) and remove any tough leaves and stems. Spin the leaves dry or use a kitchen towel.
- Pit the olives unless you purchased pitted oil-cured black olives and cut them into ½-inch pieces, yielding about ½ a cup.
- Trim the crust from the bread and cut it into ½ cubes.
Making the Croutons
- Put the bread cubes into a bowl, and then add 1½ teaspoons of olive oil. Mix this up with your hands GENTLY so as not to end up with many breadcrumbs.
- Place the oiled cubes on a baking tray and bake for 8-10 minutes until they are nicely browned. Remove and reserve for the salad.
Preparing the Dressing
- In the bowl, you plan to serve the salad, add the lemon juice, olive oil, and salt & pepper. Whisk them all together.
Serving the Salad
- When you are ready to serve, add the arugula to the bowl with the lemon dressing and toss. You can add the croutons and olives to this bowl or plate the greens on separate salad plates and top with croutons and olives—your choice.
2 Responses
Thank you so very much…I was looking for a different kind of salad like this. Jacques Pepin is the greatest chef for new culinary ideas. Happy Cuisine!
Hi Rita, I’m a big fan too. – RG