It seems like the only constant in my life here in Louisiana is going to the farmer's market every Saturday. After going to the farmer's market, Jason and I usually then go to the grocery store to pick up the rest of the food we need for the week. A few hours of shopping (for food) makes both of us hungry and ready for lunch as soon as we get home from the store. What is the quickest lunch to make? Salad.
Last summer the New York Times published a great article about simple summer salads. The recipe below is based on recipe #85.
Arugula Salad with Pasta (2 servings)
3 cups of arugula
1 cup of cooked wheat pasta
8 cherry tomatoes (halved)
Shave parmesan cheese on top
Lemon vinaigrette
Put the arugula, pasta, and cherry tomatoes on a plate. To make the lemon vinaigrette squeeze one lemon into a bowl, add a pinch of salt and pepper. While whisking the lemon juice, add the olive oil (about 1/4 cup) slowly. Pour the vinaigrette over the salad. Shave parmesan cheese on top and you're done. Quick, easy, and delicious!
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