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).
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.
Jamie Oliver, previously: Eggplant Parmesan
One Year Ago: Rum Cake!
Arugula and Radicchio Salad, from Jamie Oliver
One package (or four large handfuls) arugula
One small radicchio, thinly sliced
Grated parmesan cheese
Toasted pine nuts
Extra virgin olive oil
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.