Eight days without cooking.
Our winter holiday in Cancun, Mexico begins tomorrow. We will hop on an airplane where temperatures hover around -20°C and hop off the airplane at +28°C. Sounds wonderful to me. I will gladly trade white snow for white sand – even at Christmas time.
With all the pre-Christmas baking, socializing and eating I have felt quite stuffed. Literally stuffed full of “Christmassy” food. I think I may have hit my saturation points with regard to fruitcake, cookies, gooey bars, and tarts. As a result I have been craving lighter fare. Perhaps too, with our warm weather holiday only a day away, I have been getting into “dietary sync” and craving the fresh lighter food of warm weather days.
Last night I pulled out one of my favorite cookbooks, Vefa’s Kitchen. EPC and I received this as a wedding present from an old roommate/friend of mine and his wife. If you are in the market, I highly recommend this book. It is a weighty tome and is chock full of recipes separated into the standard sections of salads, vegetables, poultry, seafood, desserts etc, and also includes a section on seasonal recipes and one containing recipes from famous chefs. Oh, did I mention it is a Greek cookbook?
We received Vefa’s Kitchen this past summer, so I have only just begun to try the recipes. Of course, it did keep me occupied many evenings before bed as I browsed through the myriad of traditional Greek recipes and made a mental checklist of the ones I wanted to try. This is the second time I have made this particular salad. Sadly, I did not use arugula either time (EPC is not a fan of spicy greens), but used a baby spinach spring mix instead. This substitutes nicely, as you still get a dark green leafy bunch to drop the cucumbers, carrots and chickpeas.
Arugula Salad with Chickpeas
330 g arugula
2 carrots, coarsely grated
1 small cucumber, julienned
1 cup of canned chickpeas, rinsed well
4 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (I cheat and use Real Lemon)
1 tablespoon red wine vinegar
1 small clove of garlic, chopped finely
10 drops of Tabasco sauce (I use a generous sprinkle of cayenne)
salt and pepper to taste
- Cut arugula leaves into large pieces (Or you can use a spring baby greens mix) and place in serving dish
- Place the grated carrots, cucumber, and chickpeas on top.
- Put all the dressing ingredients into a jar with a screw top lid and shake well.
- Pour the dressing over the salad just before serving