Jamie Oliver’s Arugula and Radicchio Salad

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If you’re wondering who posts a salad recipe the week before Christmas, when the food blogosphere is nothing but cookies and cinnamon rolls and chocolate covered marshmallows, well, that’s a really good question. I actually did quite a bit of holiday baking over the past week, but I did it all in such a hurry that I forgot to take pictures.  I made these cookies and these biscotti and this hot chocolate mix (although not the marshmallows) – and I would encourage everyone to try all of them, as they are all amazing (especially the biscotti!).  I know that a lot of us, however, have cookie exchange cookies and secret santa treats and eggnog from the work elevator coming out of our ears, and perhaps a tropical vacation on the horizon, so I thought it might be a good time to take a little break and eat some greens.  And yes, in case you were wondering, the eggnog elevator is an actual thing (thanks to my friend Kristy for reminding me about one of the [few] perks of my old job this morning).

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My friend Ellie made this salad for a book club dinner a few years ago, and I’ve been copying her ever since – especially during Christmastime, when the red and green colors are perfect for holiday meals. Jamie’s recipe is pretty loose – a “handful” of arugula, a “glug” of olive oil. I love not having to measure, especially in a salad when you should be tailoring it to your liking. [Sidenote: Jamie refers to arugula as “rocket,” which is what they call it in the UK (if you’re interested, here’s why we have different words for the same thing). “Rocket” makes me think of the quarter I spent studying abroad in London, where we ate a lot of rocket pizza – yum. But I digress.] Anyways, this salad literally could not be easier – especially if you buy the pre-washed arugula like I did. Dump your arugula into your salad bowl, add some thinly sliced radicchio (very thinly sliced, as it can be bitter), parmesan, nuts, oil and vinegar, salt and pepper. The pine nuts are optional, but I would strongly recommend them (personal preference). Jamie also suggests red onion and/or bacon as additions. Toss everything together and you have a salad that’s sure to impress all of your holiday dinner guests – or will be the perfect weeknight dinner salad for days when you ate christmas cookies for breakfast and lunch.

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Jamie Oliver, previously: Eggplant Parmesan

One Year Ago: Rum Cake!

Arugula and Radicchio Salad, from Jamie Oliver

Serves 4

One package (or four large handfuls) arugula
One small radicchio, thinly sliced
Grated parmesan cheese
Toasted pine nuts
Extra virgin olive oil
Balsamic vinegar
Sea salt
Freshly ground black pepper

Toss the arugula and radicchio in a large salad bowl with parmesan and pine nuts. Drizzle olive oil and vinegar to taste (Jamie does a 3:1 oil:vinegar ratio, which is the correct way to make a vinaigrette; I do more like a 1:1 as I like my dressing light and less oily). Sprinkle a small amount of salt and pepper, also to taste. Toss well. Serve the salad topped with additional parmesan and pine nuts.


Miraval’s Arugula Salad with Honey Mustard Vinaigrette (and an easy recipe for Vegetable Stock)

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Hi friends – long time no see. I’ve been meaning to get this post up for about a month now, but for a variety of reasons it just hasn’t happened. Life gets busy, I came down with the norovirus, I’ve had a lot of shopping to do for my little baby nephew on the way (!!!)…..excuses, excuses. Mostly though, I’m afraid I haven’t sat down to post this because salad dressing – especially a healthy salad dressing – is just not very exciting.

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I promise that once you make this though, it’s a lot less boring. Believe me when I tell you I’m not a fan of mustard (or any condiment, really), but this dressing is still somehow delicious. I was introduced to it when I took a cooking class at Miraval last month, and since I’ve been back I’ve been making it nonstop. The Miraval recipes are pretty conscious about oil and salt, but it’s amazing how you don’t really miss them here.

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Isn’t this just the prettiest picture you’ve ever seen? Just kidding, it looks gross – sorry! Thickened vegetable stock sounds weird, I know, but it’s a trick they use at Miraval – thicken your veggie stock with cornstarch, and use it in place of (most of) the oil in dressings to cut fat and calories substantially. At first I was kind of annoyed about making the stock, but it’s actually incredibly easy and makes your kitchen smell delicious. You could easily use store bought veggie stock, however – or just skip this step and use more olive oil if you aren’t that worried about it.

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Just throw all ingredients (except for your whole grain mustard and olive oil) into your blender and puree, then slowly add the oil.

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Whisk the whole grain mustard in once the dressing is removed from the blender, so that the grains stay whole. I know it doesn’t look pretty, but it tastes so good (and healthy!).


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You can use this dressing on whatever salad you like, of course, but in the class we made arugula with cranberries, pine nuts, and goat cheese, so that’s what I did here. I used dried cherries instead (my favorite!) and toasted the pine nuts – delicious as a starter, or add some grilled chicken and call it dinner. My favorite Miraval tip, for the next time you’re entertaining: put on a pair of plastic gloves and plate your salad with your hands – it looks so much prettier that way and you can really make it stand up on the plate. If only I could go to cooking school every day!

Miraval: highlights and cookies

One year ago: eggplant parm (yum, now I’m craving this again)

Honey Mustard Dressing, from Mindful Eating

Yield: 2 1/2 cups

1/4 cup dijon mustard
1/2 cup whole grain dijon mustard
2 tablespoons roasted shallots, chopped
1 tablespoon roasted garlic (or raw, or a combination or roasted and raw, depending on how garlicy you like things), chopped
1/2 cup honey
1/3 cup apple cider vinegar
1/2 cup thickened vegetable stock (recipe below)
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon white pepper (black pepper would work fine too)
Chives, optional

If using a mixing bowl: combine mustards, shallots, garlic, honey, and vinegar; mix well. Add thickened stock, oil, salt, and pepper, and whisk to incorporate the stock and oil. Add chopped chives.

If using a blender: Add all ingredients except whole grain mustard and olive oil; blend well. Stream in oil. Pour into a bowl and whisk in the whole grain mustard (so that the grains stay intact – you don’t want them to break down in the blender).

Dressing will be thick and creamy. Toss with arugula and any garnishes you like – I love it with dried cranberries or cherries, toasted pine nuts, and goat cheese.

Nutrition information per 2 tablespoons: 44 calories, 1.5 grams of fat

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Miraval’s Vegetable Stock, from Mindful Eating

Yield: Makes Two Quarts

3 cups onions, peeled and quartered
1 cup celery (no leaves), roughly chopped
1 cup carrots, roughly chopped
1/2 cup leeks, chopped
1 cup mushrooms, quartered
2 tomatoes, quartered
1/2 cup fennel, roughly chopped (optional)
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns
4″ x 4″ cheesecloth
6 inches butcher twine
2 quarts cold water

Heat a large stockpot with the vegetables; stir occasionally for 3-5 minutes to prevent scorching. Tie spices and herbs inside cheesecloth with butcher twine and add to pot. Cover contents with cold water and bring to a boil. Reduce heat and simmer for two hours. Strain stock and use or cool in an ice bath. Refrigerate or freeze for future use.

Nutrition information per cup: 47 calories, zero fat

For thickened vegetable stock:

2 cups + 4 tablespoons vegetable stock
4 tablespoons cornstarch

Heat two cups of stock to a rolling boil. Combine 4 tablespoons cold stock with the cornstarch to make a slurry. Add the slurry to the boiling stock and whisk constantly until the stock thickens to a sauce-like consistency. Cool completely in an ice bath. Cover and refrigerate for later use. Thickened stock will keep up to one week – stir well before each use.