My most recent book, Succulents At Home, will begin shipping on October 8. Reserve your copy here.
August brings an abundance of not only tomatoes, but of peaches, sweet corn, squash and cucumbers. Unfortunately, hot weather in some places drastically reduces the cucurbit crops, as pollen dies when the temperature soars above 90 degrees. Fruit and vine borers are also more abundant this time of year. Therefore, head to the farmer's market for the best the season has to offer.
Asian pears are in season in Tennessee during August, and the recipe I am sharing makes good use of them, along with arugula. You could substitute any other salad green for the arugula, but it does play very well with peanuts.
Consider this recipe a sneak preview of my newest book, Grow Food At Home, which is coming out in 2020.
Arugula Salad with
Thai-Inspired Dressing
The
fat-free dressing makes this salad extra-light, ideal as the prelude to a
summer supper. Another pear can be substituted, or try this recipe with fresh
peaches.
Serves 2, easily doubled
2 cups loosely packed arugula leaves, rinsed and spun dry
1 small Asian pear
Juice of 2 limes
2 cloves garlic
1 cube of crystallized ginger, about ½ inch on a side
8 fresh mint leaves
1 ½ teaspoons light brown sugar
1 teaspoon soy sauce
1 tablespoon unsalted dry-roasted peanuts, coarsely chopped
Arrange
half of the arugula on each of two chilled serving plates. Core the pear, slice
it in half top to bottom, and cut each half into wedges, arranging them on the
arugula. Combine the lime juice, garlic, ginger, mint, sugar and soy sauce in
the jar of a blender and liquefy. Pour the dressing over the arugula and pear,
using about half of it, and garnish the plate with the chopped peanuts. Serve
at once.
My most recent book, Succulents At Home, will begin shipping on October 8. Reserve your copy here.
