By: Chef John Hall Post Office Pies
Spring is finally here and that means swimsuit season and healthy eating. Luckily this is made easier with a plethora of in-season greens, fruits, and veggies we love! Here at Post Office Pies, we are currently offering our Shaved Fennel and Spicy Arugula Salad, which inspired us to use Arugula in another way for our blog series with Birmingham Medical News.
Arugula is an interesting green that falls into the cabbage family and has a bitter, peppery, mustard flavor. Peak season for this radish leaf looking green is spring and fall so it’s the perfect green to add to a salad this time of year! It pairs well with vinaigrettes, which if you know Post Office Pies then you know vinaigrettes are our specialty. It can also add freshness to pizza, pastas, and even stir-fries. Things we’re also pretty good at, if we do say so ourselves!
Arugulas are packed full of health benefits including vitamins A and C along with 14 percent of your daily vitamin K requirements. It also contains antioxidants to help the eyes, skin, and hair so it’s healthy and tasty! It is such a versatile green that you are sure to find a way to add it to your meals to make the perfect healthy bite.
We fell in love with this recipe because it uses Arugula, Mushrooms, and a Lemon Vinaigrette that pairs great with a pizza pie! Make this recipe at home if you can’t get in to try our Arugula salad in Avondale or Tuscaloosa. Or give us a call, order your favorite pizza to go, and then go home and enjoy this tasty salad with your pizza pie!
Ingredients
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup quartered mushrooms
6 ounces baby arugula
1 tablespoon shaved Parmigiano-Reggiano cheese
Combine vinegar, lemon juice, olive oil, salt, and pepper in a medium bowl, stirring with a whisk. Add mushrooms and arugula; toss gently to coat. Top with shaved Parmigiano-Reggiano cheese.
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