arugula salad with cilantro dressing


Sadly, there are only a couple of weeks left of the Boulder Farmers' Market.  Even sadder for me, this was the last week of my CSA from the Black Cat.  Twenty weeks of amazingly vibrant, delicious local produce have come to an end.  I have no regrets, though.  I've made the most of it all.  I have plenty of pickles on hand, pesto and roasted butternut squash soup in the freezer.  Jealous, though, when I think of what my Dad has in his freezer back in the Garden State.  Nothing tomato to speak of in the high desert...

Still, I will deeply miss the Saturday morning routine of heading to the market in downtown, grabbing a spicy tamale for breakfast and all of the great people watching. While I still pine for the "bounty" of New Jersey, there are certainly many things not to be missed in Colorado.  Like Watermelon Radishes.  Seriously.

These radishes are pretty much nature at it's best.  They taste NOTHING like a watermelon.  They are basically just a lovely, snappy radish.

I've cut mine into matchsticks because they are easier to eat this way in a salad.

Arugula Salad with Cilantro Dressing


watermelon radishes, cut into matchsticks

cucumbers, peeled and sliced

orange grape tomatoes, halved

shelled hemp seeds (or toasted pepitas would be lovely, too)

for the dressing:

I tend to make a big batch of dressing and have it around for the week or so. It will keep very well for a couple of weeks.  This makes 24oz.

2 cups of olive or canola oil

2/3 cup apple cider vinegar

1/4 honey

2 T garlic confit

1 T dijon mustard

1/2 cup packed cilantro leaves and stems

salt and pepper to taste

Put all of the dressing ingredients in a blender (except the oil) and whiz it all together until the cilantro is almost completely broken up.  Slowly add the oil though the feeder until emulsified.  Salt and pepper to taste.