My need for lightness + veggies + balsamic vinegar + SPICE (PUT SPICE IN ALL THINGS!) lead to….
This salad was invented by my husband and actually only has one conventionally “spicy” thing in it (can you spot it?). The rest are veggies that just naturally have that zing. Not only is this salad intellectually and thematically interesting.. but its tasty too!
Ingredients/Steps for One Serving
Basically cut up and add to a bowl in this order… AS PER USUAL: I no good at this measurement thing… so best judgement is need.
- Two handfuls of Roquette (Argula) – (WOW, the english wiki has nothing on roquette… So here is the french one, look at the pretty pictures) Mixed greens can be substituted if necessary. But roquette has a zing that completes the salad. Edit: Thanks, Cliff! It’s called Argula in the states.
- Cubed half of a tomato
- 1/8 of an onion sliced – Three slices about
- Handful of julienned radish – Small red ones or large white one
- 1/4 julienned zuchinni (optional) – Not sure if this adds anything but it was in my fridgerater and hence in the picture above. Just more greenery! Sliced cap mushrooms are also a nice neutral complement.
- 1/3 cup cubed feta (optional) – Optional only if you want to save some calories. OTHERWISE ROCK THAT FETA! I like the basil, olive oil soaked type… but any will do!
- 1/4 cup Hot wasabi fried peas (optional) – Okay, not really optional. Because they are awesome. But I suppose you can save some calories again by cutting them out. I prefer the spicy wasabi ones but you can get them non-wasabi’d.
- Dress with 1 tbsp of olive oil and 2 tbsps of balsamic vinegar – I actually like to use the olive oil from the jar feta. 🙂
- A couple dashes of ground pepper on top – Do not even bother if its not fresh ground pepper.