Did you know that arugula is called rocket in the UK? Arugula is a pretty fun word, but rocket is even better. This salad has rocket in it, along with all the other delicious things listed in the title. After making blackberry cupcakes for this month’s Get Your Chef On challenge, I wanted to do something else fabulous with the rest of my juicy blackberries. I dreamed up this salad, and thought about it all day during class.
I was happy to find that it was even better than I had imagined! The spicy arugula, sweet blackberries, creamy mozzarella, and toasty almonds are the perfect combination. This is my new favorite summer salad. Ben loved it, too! When I served it he said it looked fancy (secret–any salad with blackberries looks fancy!), and then he asked for seconds. Usually he’s a one plate of salad kind of guy.
So, here’s what I would recommend. Go buy a lot of blackberries, make these cupcakes, then make this salad. A light dinner with a decadent dessert is the perfect thing to have on a summer evening.
Ingredients (serves 2):
1/2 cup sliced almonds
3 cups arugula
2 teaspoons olive oil
1 teaspoon balsamic vinegar
Pinch of sea salt
1 heaping cup blackberries
4 ounces fresh mozzarella, roughly cubed
Toast the almonds in a dry skillet over medium heat, stirring often to make sure they don’t burn, until golden brown (less than five minutes). Set aside to cool.
Toss the arugula with the oil, vinegar, and salt and adjust seasonings to taste.
To serve, line plate with arugula. Top with blackberries, fresh mozzarella, and toasted almonds. Enjoy!
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