We’ve got pals coming over tonight for dinner and some guitar playing.
We’ll be doing a nice surf and turf with grilled Angus beef and butter poached true cod; for stuff that rich, you really need a refreshing salad that’ll cut through the fairly hefty proteins. This simple version is a long time fave of ours. The shallot, arugula, and garlic chives are a bit outside the box, and a real delight as well. If you can’t find fresh garlic chives, grow some; they’re easy to raise in a window box herb garden and go wonderfully with lots of stuff.
For the Salad,
2 Cups fresh Arugula
2 medium English Cucumbers
2 medium Tomatoes
1 small bulb Shallot
10-12 Garlic Chives
For the Dressing:
3-4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1 fresh Lemon
Sea Salt and fresh ground Pepper to taste
Peel, seed and thinly slice the cucumbers.
Core, seed and dice the tomatoes.
Mince the shallot, and chiffenade the garlic chives.
Zest and juice the lemon.
Combine all the dressing ingredients, and allow to rest for 15 minutes.
Combine all salad ingredients in a non-reactive bowl and toss to thoroughly coat veggies; allow the salad to rest, refrigerated, for 30 minutes.
Serve with fresh, crusty bread.