Ladies and Gentleman, let the games begin! Spring may not be full on just yet but we are most certainly getting within striking distance. Having just returned from a trip to warm, in-full-bloom California, I was anticipating a seriously glum re-entry into my still very gray east coast world. My mood was instantly lifted a bit by this creamy dreamy spring salad. Truth be told, a new season of Game of Thrones eased the pain a bit too.
I was inspired by a recipe in this month's Food and Wine and decided to keep things on the very simple side. I paired the salad with some fennel-rubbed grilled chicken breast and swear I could see flowers blooming in my backyard.
baby arugula with cacio e pepe dressing
1 large egg yolk
3 T buttermilk
1 garlic clove, grated
1/2 c extra virgin olive oil
3 T parmesan, finely grated
1 t very coarsely ground black pepper
4 cups baby arugula
a copious amount of parmesan, shaved into ribbons
a handful of cherry or grape tomatoes, halved
In a blender or food processor, whiz the egg yolk, buttermilk and garlic. With the motor running add the oil in a steady stream.
Add the cheese and pepper. Season with salt to taste.
Toss dressing with greens and tomatoes. Top with shaved cheese and serve.