Salad Ideas: Assertive Arugula

2 cups fresh shelled purple hull peas
4 cups lower-sodium chicken stock or vegetable stock
1 small ham hock
1 clove garlic, minced
1/4 cup balsamic vinegar
Pinch of sugar
1 tablespoon Dijon mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 teaspoon salt or to taste
1 (5-ounce) bag arugula
2 large ripe tomatoes, sliced
1 sweet onion, thinly sliced
4 tablespoons fresh basil, thinly sliced (chiffonade)
Freshly ground black pepper

1. Put peas, stock, and ham hock in large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes or until peas are barely tender. (Do not overcook; peas should still be al dente.) Let peas cool in stock. (Peas will continue to cook as they cool.) When cool, drain peas in colander and refrigerate until ready to assemble salad.
2. While peas are cooling, make dressing by mixing garlic, vinegar, sugar, mustard, and pepper in deep glass bowl. Whisk in olive oil. Pour about three-fourths of the vinaigrette over drained peas and toss to combine. Add salt to taste.
3. Divide arugula among 6 salad plates, and arrange 2 or 3 tomato slices on the side. Using slotted spoon, remove peas from bowl and place equal amount on each plate. Scatter onion slices and basil strips over salad. Serve with freshly ground pepper to taste and pass remaining vinaigrette. Serves 6.

Adapted from the Emerson, Ark., PurpleHull Pea Festival website (www.purplehull.com), "Relish America's Harvest," June 2006.

Per serving: 380 calories, 29g fat, 9g prot., 22g carbs, 5g fiber, 550mg sodium.

Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon grapefruit juice
1 tablespoon finely grated fresh ginger
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Freshly ground pepper

Salad:
5 ounces baby arugula, watercress or mâche
1 pound medium shrimp, cooked and peeled
2 grapefruit, peeled and sectioned
1 ripe avocado, sliced

1. To prepare vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine.
2. To prepare salad, place arugula in a large salad bowl and toss with about half the vinaigrette. Divide greens among 4 salad plates; top with shrimp, grapefruit and avocado. Drizzle with remaining vinaigrette. Serves 4.

Recipe courtesy of Earthbound Farm, www.ebfarm.com, "Relish America's Harvest," July 2006.

Per serving: 410 calories, 24g fat, 31g prot., 22g carbs., 10g fiber, 640mg sodium.

2 pounds potatoes, red-skin or fingerling
1 pound mixed baby summer squash
4 large shallots, thinly sliced
4 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
5 ounces arugula

1. Wash potatoes and baby squash and cut into bite-sized chunks.
2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
3. Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
5. Toss potatoes and squash with vinaigrette. Chill.
6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.

Recipe courtesy of Earthbound Farm, www.ebfarm.com

1/4 cup olive oil
4 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/8 teaspoon salt
4 large Portobello mushroom caps
4 ounces goat cheese, room temperature
1 small bunch baby arugula, stems trimmed
16 grape tomatoes, halved

1. Whisk together oil, vinegar, mustard and salt.
2. Place mushroom caps on a plate, and drizzle them with half of the vinaigrette. Broil mushrooms in a shallow ovenproof pan or grill on a rack for about 5 minutes (rounded side up).
3. Turn caps over and top with goat cheese. Return to the oven or grill to slightly melt cheese.
4. In a medium bowl, toss arugula with remaining vinaigrette and tomatoes. Spoon arugula mixture into four plates; top each with a warm, cheese-topped mushroom. Serves 4.

Per serving: 287 calories, 23g fat, 11g prot., 11g carbs., 3g fiber, 306mg sodium.