
Arugula and Butter Lettuces
With Sage Thyme Lemonette
I was in Napa a few days ago and lemon trees were bursting with beautiful citrus. I picked 2 lovely Meyer lemons, threw them in my bag and once home, they were transformed into a salad dressing. If you have the opportunity to use Meyer lemons for vinaigrette, give it a whirl. Meyers are thought to be a cross between Eurekas or Lisbons and a mandarin orange, giving them a sweeter taste and an orange colored tint.
Lately, most of my weeknight dinners consist of a smorgus board of antipasti, that when combined, make a light meal. It works like this: take all the tasty odds and ends from your fridge, put them on plates and serve. Example: small pieces of good cheese (Brie, Chevrie, Reggiano), sliced salami, raw carrots, hummus, baguette, crisp apple and olives. Then I make a nice sized salad; pour a glass of wine and chill out.
Peppery, course arugula compliments soft, rich butter lettuce. The fresh herbs and Meyer lemon add layers and a pop of flavor while white gigande beans satisfy your need for fiber. If you can’t find gigande beans, use cannellini.
Serves 2
Dressing:
2 (fresh) sage leaves, chopped
2 (fresh) small sprigs of thyme, small leaves removed and chopped
1 clove garlic, minced
1 Meyer lemon, juiced (1/8 cup) + equal parts Extra Virgin Olive Oil (1/8th cup)
¼ teaspoon fresh cracked pepper
1 large handful arugula
1 large handful butter lettuce
3 tablespoons roasted peppers (marinated in garlic, preferably), chopped
1 cup gigande (also called butter beans) or cannellini beans
A few cracks of pepper
Optional: 1 marinated cipollini onion (from olive bar), sliced
Make dressing in small bowl and add beans to marinate while preparing other ingredients. Combine everything in a serving bowl. Season with a dash of salt and pepper if needed.