Waterfront Market Arugula and Mango Salad
Defrost 14 oz. frozen La Fe (or other) mango slices, available in KW at the Waterfront Market. Empty into bowl. Slice mangos into smaller pieces and return to bowl. Add ½ cup mild olive oil, 1 TBS rice vinegar, 2 TBS fresh lime juice (juice of one half lime), one half to 1 tsp sugar if necessary, salt to taste, and mix together.
Serve over two bunches washed arugula with freshly ground pepper. Chunks or slices of peeled, seeded cucumber would be good with it, too, I'd imagine.
Waterfront Salad II Arugula
Fennel
Tangerines
Arrange arugula on plates. Add slices of fennel and seeded pieces of tangerine. Serve with vinaigrette made with extra virgin olive oil and balsamic vinegar.
A few cold shrimp may be also be served with this salad, if available.
Waterfront Salad III For six:
2 heads arugula
three handsful of shitake mushrooms
Saute the mushrooms til crisp and brown in butter and olive oil. Place on arugula. Cover with ginger vinaigrette (see below).
Ginger Vinaigrette 4 TBSP rice vinegar
2 TBSP sesame oil
2 TBSP light vegetable oil (like Wesson oil)
1 ½ TBSP sugar
2 TBSP finely grated or minced ginger
2 tsp. Dijon mustard
salt and pepper to taste
Insalata Mista con Pecorino di Betty (Dressing) 2/3 cup olive oil
2 tablespoons red vinegar
salt and pepper to taste
Add ½ cup sun-dried tomatoes packed in oil to the salad and a little of the oil to the dressing. If unavailable, add a little sugar to the dressing.
1/4 pecorino shaved into slices
Serve over a mesclun/ heavy on arugula salad
Section one or two oranges, or an orange and a tangerine. Add fresh basil, torn in bits. Dress with balsamic vinegar and extra virgin olive oil. Season with salt and pepper.
Variation: add fennel.
Vinegar Factory (Apple and Fennel) Salad
Chop two different kinds of apples with one fennel. Drizzle on a highest quality olive oil (for example, North California's O Olive Oil pressed with organic Meyer lemons) and add salt and pepper.