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| The Bright And Savory Arugula Bowl |
Introduction
A bowl meal and lunch can be appealing and effortless at once. They can be easy to prepare for a quick dinner during the week or can also be a bit fancier for a lunch during the weekend. The Savory Arugula Bowl contains the Spanish inspired words: “peppery arugula, briny olives, nutty Manchego, a splash of sherry vinegar, and that smoky whisper of smoked paprika.” While this dish is a more modern and international take inspired by the many different Spanish tapas and market stalls, it is still unarguably delicious and easy to prepare during the weekdays or for a light lunch.
The first time I had one of these in Barcelona, I was on a sunny patio and the last Quran lesson and the first meal after I had fasted. The ingredients were simple, but the meal was full of flavor. I had to recreate that back here in America and it had to be capable of being multiplied to more servings, be easy to prepare, and serve as a weeknight dinner or light lunch. And if you want to know the best way to make filling a Savory Arugula Bowl, this recipe is full of ingredients that work as well as a meal prep, easy to assemble as well as serve.
Ingredients
-4 parts (115 g) fresh arugula salad leaves, washed and dried
-1 part cherry tomatoes, cut in half
-Small cucumber, cut into slices
-0.5 parts Kalamata or Manzanilla olives, cut in half and pitted
-0.33 parts toasted almond pieces
-75 g Manchego cheese, nina or thinly (shaved amount) (use Parmesan if not available)
-1 small “sliced frustrated “ shallot
-1 avocado “ripe” and frozen or fresh slices (optional)
-200 g chorizo, cut and cooked (optional) or roasted chickpeas if vegetarian.
To make the dressing:
-3 parts (tablespoon) of extra virgin olive oil
-1 part Plain vinegar
-1 part Dijon mustard
-1 part half of smoked paprika or pimenton
-1 small garlic clove,
-as needed. (and “its” what ya want)
-(A few drops) of fresh lemon juice if preferred
Preparation Steps
-Prepare the lettuce, and toast the almonds.
Heat the small, dry skillet and toast the almonds in medium heat, until the nuts smell “good” and turn golden (2-3 minutes). Cool them down.
-Slice tomatoes, cucumber, shallot, and avocado.
-Make the dressing.
In a small jar or bowl, whisk and mix the olive oil, Plain vinegar, Dijon mustard, smoked paprika, the minced garlic, salt, and pepper and emulsify them. Taste, and adjust with a little lemon juice if you want more acidity.
-Warm the chorizo (if using).
Slice chorizo into bite-sized pieces and sauté in a hot pan with a little oil for 3-4 minutes, or until slightly crisp. For a vegetarian twist, add drained canned chickpeas, 1 tsp of smoked paprika and roast at 200°C for 20-25 minutes.
-Assemble the bowl.
In a large bowl or on individual plates, place a handful of arugula, as a base and then arrange the cherry tomatoes, cucumber, olives, toasted almonds, shallots, and avocado on top.
-Add cheese and protein.
Shave Manchego over the top and add the warm chorizo or roasted chickpeas. It adds a nice contrast of warm and cold.
-Dress and Finish.
Drizzle the dressing over the bowl just before serving and toss gently to mix.
Add more shifts and add black pepper to complete the dish.
Tips and variations
-Add more shifts and add black pepper to complete the dish.
-You like bold peppery flavors? Then use fresh arugula, or for a more delicate flavor go for baby arugula.
-If you can’t source Manchego, use Pecorino or aged Parmesan instead.
-For a fully vegan version, omit the cheese and add richness with toasted sunflower seeds. Chorizo can be easily substituted with grilled chicken or marinated tofu. - If you like bright and tangy flavors, add a splash of orange juice along with the Plain vinegar to give it a Spanish twist.
Closing
In any property, this arugula heavenly dish surely brightens the table. It is extremely easy to prepare, and I have to add it gives a perfect peppery kick. It makes me very happy how flexible this dish, is with the green arugula, along with smoky cheese and smoky paprika. For me, this bowl is very satisfying and fulfilling.
This Mediterranean dish deserves a try, just be sure to make enough to share with friends and family because we're coming back to this one for more global recipes! Fun fact, the angle of Spain is one of love, and the only requirement for that love is adventure with food! The simple yet bold combo of olive oil, cured meats, and that tangy vinegar “kiss” are the leading ingredients to most fine dining places and for olive leaves like Arugula, it is like dried rubies of the Aragon kingdom.