Inspired by my last post, I decided to keep it in the family this week and toss in another great summertime salad recipe. This has to be one of my all time favorite salads. Arugula - bitterly beautiful as it is - is not everyone's cup of tea. Some people love it - and some people hate it. Those same arugula haters are also probably not a fan of rapini either which has popped up a time or two in my Italian recipe repertoire. I on the other hand love love love arugula, rapini and all things bitter. Mostly because when you pair them the right way, they make the sweet sweeter, the salt saltier, and the savory savory..er? ...
For this salad the combination of the lemon dressed arugula, the coarsely torn and salted buffalo mozzarella with the sweetness of a poached pear is simply a perfect combo.
Ingredients (serves 2)
2 heaping handfuls of arugula
1 Bosc pear (peeled)
1 ball of Buffalo Mozzarella
juice from 1 lemon
salt
EVOO
1 tsp sugar
To start - we have to poach the pears. Simply bring a small deep bottom pan full of water to a low boil and add your sugar and your peeled pear. Cover the pan with parchment paper cut to fit the pan. Cut a small hole in the middle of the round parchment paper cover to allow the steam to release while the pears poach. Let boil for 15 minutes, strain and set aside.
Once the pears are cool enough to handle, slice them up and put them in the fridge for at least 30 minutes.
When you are ready to serve - toss your arugula with 1 tbsp EVOO, the lemon juice and a pinch of salt. Plate the arugula and then top with your poached pear. Top the salad with hand torn pieces of buffalo mozzarella and then lightly drizzle about 1 tsp of EVOO and another tiny pinch of salt on each plate. Serve cold & enjoy!
xo Chef Natty
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