Three R's I Loved This Summer - Part Three, Rocket!

Yes, I said Rocket! Although 2009 was the 40th anniversary of the Moon Landing (!), I'm talking about the edible rocket, not the Eagle or Apollo. Rocket is another name for arugula - that leafy almost-lettuce that is soooo yummy.

Arugula was a salad and sandwich staple at our house this summer - and we're having it tonight in one of our favorite salads. This salad is so easy because the greens are all arugula and the dressing is a warm lemongrass and pecan vinaigrette that comes together in about 5 minutes.

If you have not tried lemongrass, you're in for a treat. It is the long stalky thing below and you peel away the outer leaves until you reach the soft center. Then dice and use . . . it has a lovely lemon taste without being tart (no sweetener needed to offset it).

Rocket Salad with Lemongrass Pecans - adapted from Simply Ming

Ingredients

1/4 cup extra virgin olive oil (EVOO)
1/2 to 1 cup pecans halves or pieces
2 tablespoons minced lemongrass
2 tablespoons minced shallot
1 tablespoon Dijon mustard (I use the stoneground Dijon)
1/4 cup naturally brewed rice vinegar
1/4 pound arugula, washed and spun dry
Kosher salt and freshly ground black pepper to taste

Preparation

In a large saute pan over med-high heat, add EVOO and pecans. Saute to toast for 1 minute, add lemongrass, shallot, and mustard. Toss a few times. Deglaze with rice vinegar. Whisk together, add salt and pepper to taste. Pour hot vinaigrette over arugula in heat-proof salad bowl. Toss gently and serve.
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This salad is so delish - and pretty. It's perfect for a first course when you're serving soup or stew as the main dish. Enjoy!