Arugula, Butter Lettuce and Radish Salad with Walnut Vinaigrette

This is a simple and delicious salad.  I love the unusual way the grated radishes are presented on the plate.  They become so much milder this way too.  It is a great salad along a rich stew like the Cassoulet I serve it with this week.  I hope you enjoy it.

Serves 8

½ teaspoon Dijon mustard

3 tablespoons sherry vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

Salt and freshly ground black pepper to taste

1 head butter lettuce, washed and trimmed

4 ounces baby arugula

1 pound red radishes, washed and trimmed

8 large mushrooms, cleaned, stems trimmed, and sliced

            In a medium bowl, whisk together the mustard and vinegar.  Whisk in the oils and season to taste with salt and pepper.  Cover and refrigerated until needed.

            Using a food processor fitted with a grating disk, shred the radishes. 

            Form the butter lettuce into 8 cups and place on in the center of each salad plates. 

Divide the arugula among the lettuce cups and top with some mushroom slices.  Sprinkle the grated radishes in a ring around the salad on the rim of the plate.

            The salads may now be covered with film wrap and refrigerated for 2 to 3 hours before serving. 

            Whisk the dressing vigorously and spoon evenly over each salad.  Serve immediately.

            

Arugula Cake Bites with Pistachios

In France, especially in the South, housewives bake pound cakes using savory ingredients.  Traditionally, ham and green olives are mixed in an unsweetened cake batter and baked in a loaf to be sliced and served with a green salad as a light dinner or lunch.  Sometimes the loaf is cut into cubes and served as an appetizer.  I like this version which calls for arugula and pistachios.  I use a Quattro Formaggio that I get from Trader Joe's.  Fontina, Provolone, Parmesan and Asiago give a lot of depth to the cake but Gruyere is a little bit more French...

1 cup flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

Freshly ground black pepper to taste

½ cup milk

1/3 cup extra-virgin olive oil

3 eggs

3 ½ ounces arugula (4 cups lightly packed), chopped

1 ¼ cups Quattro Formaggio or Gruyere cheese

¾ cup roasted shelled pistachios, chopped

            Preheat the oven to 350ºF.  Lightly butter a cake pan and lined with parchment paper.

            In a large bowl, mix together the flour, baking powder, salt and a generous amount of freshly ground black pepper.

            In a medium bowl, whisk together the milk, olive oil and eggs.

            Mix the wet ingredients into the dry ingredients until incorporated.  Stir in the arugula, cheese and pistachios. 

            Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a wooden skewer skewer inserted in the center of the cake comes out clean.  Carefully remove the cake from the pan using the parchment paper.  Cool on a rack.

            Cut the cake into 1-inch slices and cut each slices into 8 cubes.

            (May be made up to two days and kept refrigerated.  Bring to room temperature before serving.)