Arugula Salad with Toasted Pepitas and Cojita Cheese
After we began growing most of our own salad greens, we quickly grew bored eating our way though a big bottle of store bought dressing and started making our own. Now I either make a little jar of dressing to use throughout the week, or I whisk together a very small amount of vinaigrette—just enough to dress the salad we are eating right then.
I have found that 2 teaspoons of vinegar or lemon/lime juice whisked with 2 tablespoons of oil yields the perfect amount of vinaigrette to dress 5 to 6 cups of loosely packed greens (this is the amount of greens that fits in my salad spinner and is enough for two lunch-sized salads or 4 small-ish sized side salads). To mix things up, I add in finely minced garlic or shallot to the vinaigrette, or I will whisk in dry ground mustard or a dab of prepared Dijon. Sometimes I sprinkle in spices like cumin, coriander or paprika, or a bit of harissa (a pepper paste), or minced fresh herbs. The vinaigrette literally takes about two minutes to make and has a really lively flavor.
The arugula in our winter garden is beginning to look a bit haggard. The largest leaves are too harsh and stringy for salads (though they taste delicious cooked with pasta), but the smaller leaves are still tender enough to eat raw. I’m especially fond of tossing this spicy green with toasted pumpkin seeds and a Mexican cheese called Cojita. The toasted pumpkin seeds bring out arugula’s inherent nutty flavor and the crumbles of salty Cojita set off the tangy apple cider vinaigrette. The key to making this salad extra delicious is to sprinkle a bit of sea salt over the top and a good grind of pepper right before serving.
Arugula Salad with Toasted Pepitas and Cojita Cheese
All squash seeds are edible, but my favorites are the small seeds from acorn and butternut squash. They are small enough that you can eat them whole, without having to hull them. I toss the seeds in a little oil and roast them in a hot oven until they are toasted and use them in salads. I also buy pepitas, which are hulled pumpkin seeds, and toast them in a pan as described below. Both the pepitas and the toasted squash seeds add a wonderful crunch to salads. If you can’t find Cojita, substitute crumbled feta.
Ingredients:
3 tablespoons pepitas (hulled pumpkin seeds)
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 small garlic clove, pressed
Sea salt
Freshly ground pepper
5 cups loosely packed arugula, washed and dried
2 tablespoons crumbled Cojita cheese
Instructions:
Place the pepitas in a dry skillet and set it over high heat. Cook, shaking the pan frequently, until the seeds begin to brown and pop, about 3 minutes. Remove from the heat and set aside. In a large bowl, whisk together the vinegar, oil, and garlic. Add a generous pinch of salt and ground pepper to taste. Add the arugula to the bowl and toss until the leaves are well coated. Scatter the toasted pepitas and the cheese over the greens. Sprinkle lightly with sea salt and more cracked pepper. Serve immediately.
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