Baby Arugula Salad with Easter Egg Radish, Jicama, Fennel, and Basil Honey Vinaigrette
Here is a seasonally transitional salad to celebrate our Vernal Equinox ritual. The Baby arugula (salad) and radish have a bite of spice to keep us warm and shake off the last vestiges of the brumal season, while the jicama and fennel give a little crunch. The basil honey vinaigrette announces the return of fresh herbs and bees coming out of hibernation. Combined, they create a splash of color, texture, and aroma that signal rebirth. Spring is here. Time to shed the heaviness of winter fare for lighter victuals. As the choruses of Stravinsky’s the Rite of Spring ring through the ethos, enjoy this pleasant repast and welcome Gaia or mother earth back into your life.
Or, you can just enjoy a freaking nice baby arugula salad.
Feel free to play with the ingredients. I like the crunch and flavor of jicama. For those of you who are not familiar with it, I describe it as a sort of cross between an apple and a potato. It has the shape and feel of a potato with the crunch of an apple. The flavor is understated with a little sweetness and nuttiness. Mostly, it adds texture and it a good neutral foil for the dressing. You can substitute many things if this is not available. Kohlrabi, water chestnuts, sunchokes all come to mind. Adjust this salad to your tastes.Try adding a few tomatoes for a pop of color.
The truth of it is, the dressing is the real star here. Creamy, herbaceous, with a perfect balance of sweet and tangy, you can put that sh** on anything.
Baby Arugula Salad with Easter Egg Radish, Jicama, Fennel, and Basil Honey Vinaigrette
Ingredients
- 4 cups Baby arugula (basically, 4 good handfuls)
- 3 each easter egg radishes or whatever radishes are available
- 1 cup Julienne Fennel
- 1 cup julienne Jicama
- 1/2 cup Thin sliced sweet onion
- For vinaigrette
- 1/3 cup honey
- 1/2 cup White wine vinegar
- 1 Tbsp Lemon juice
- 1 tsp dijon mustard
- 2 Tbsp Fresh basil leaves julienne (you can use whole leaves if you prefer. Just put in enough to get good color and flavor)
- 1 Tbsp Chopped green onion
- 1 Cup Olive Oil
- Salt and pepper tro taste
Instructions
- make the vinaigrette: Put the honey, vinegar, herbs, and dijon in a blender. Turn on the blender to high speed. While it is running, drizzle in the oil and add salt and pepper. The dressing will emulsify. Make sure the herbs get blended well. It should take on a greenish hue.
- Cut the radishes in rounds, Julienne the rest of the vegetables.
- Put a base of greens on the plate and then arrange the other vegetables on top.
- Drizzle the salad with dressing and serve.
- Alternatively, you can toss all the ingredients in a bowl with the dressing. and serve that way. Be careful how much dressing you use. There should be some dressing leftover from this recipe. Use it soon, as the herbs will begin to breakdown.