Arugula Salad With Avocado and Cashew NutsEdward Espe Brown offers up a favorite, classic recipe from The Complete Tassjara Cookbook.
Arugula delights me with its meaty tenderness and its pungent flavor of mustard or radish. Here it is offset with the creamy avocado and crunchy cashews. Serves 4 people. 1 bunch arugula 1/2 cup cashew nut pieces 4 tablespoons olive oil 2 tablespoons balsamic or fig vinegar Salt Pepper 1 avocado. Prepare the arugula: cut crosswise into 2-inch lengths and sort out and discard the stems. Wash and spin dry the leaves. Set aside. Roast the cashew nuts in a dry skillet until lightly browned. Toss the arugula with the olive oil, then with the vinegar and 2 to 3 pinches of salt. Grate on some pepper. Slice the avocado and toss half of it in with the greens. Place the remaining half on top and sprinkle on the cashews. Delicious!
From The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen, by Edward Espe Brown. @ 2009 by Edward Espe Brown. Reprinted by arrangement with Shambhala Publications. Click here to order from the publisher.
From the March 2010 issue of the Shambhala Sun.
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