Well it’s January and that usually means a flurry of new promises and resolutions and all kinds of hope for the new year.
And healthy eating after holiday indulgences…….
I feel like I missed the holidays; oh well. But you what? I always look forward to January. I anticipate the food magazines with their issues on healthy recipes and ways to jump start your metabolism and just don’t pay a lot of attention to all of the holiday hoopla. Just kind of cook like normal around here I guess.
Anyway…..I’m back with the ladies of The Inspired Plate; sorry to have missed November and December!
Baby arugula is something I practically live on. If it’s not in my refrigerator, that means something is terribly wrong. Why is it so healthy? It contains two cancer fighters called kaempferol and quercetin. It can reduce the risk of lung cancer as well. I use it in just about all of the salads I make, and it’s also delicious just barely mixed into hot pasta or as a bed for a nice lean steak.
I call this a “pantry salad” as it utilizes ingredients that I always have on hand (besides arugula!) that can be found lurking in my cabinets and cupboards. Hearts of palm – I really love – but don’t know why I have six cans in my inventory. I also always have shallots on hand – and as with this recipe, often saute them for a topping for just about anything. It adds a whole new level of flavor to so many dishes.
Please continue over to Tiffany Dahle from Peanut Blossom to see her Roast Chicken recipe!
Lemony Arugula & Hearts of Palm Salad with Crispy Shallots
- 2 tablespoons grapeseed or canola oil
- 1 cup shallots, sliced thinly (about 2-3 shallots)
- 14 ounce can hearts of palm, salad cut style or sliced into small pieces
- 2 celery stalks, sliced thinly
- ¼ cup basil, sliced chiffonade style (roll up like a cigar and thinly slices into ribbons)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- ¼ cup toasted pine nuts (toast in a dry saute pan – don’t let burn!)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- kosher salt and freshly ground pepper
- Heat the extra-virgin olive oil in a medium sauté pan over medium heat. Sauté the shallots, stirring often, until they are caramelized, about 10 minutes. Remove with a slotted spoon and drain on paper towels and season with salt and pepper. (They will crisp up)
- Combine all ingredients through pine nuts; in a small jar or dish combine the lemon juice with oil and season with salt and pepper.
- Serve over arugula and drizzle with the lemon vinaigrette.
Have a great day and be sure to check out everyone’s healthy recipes!