This week's recipe comes from Christine Collins, Porter Farms subscriber and July Cook of the Month, featured in today's Buffalo News.
She served this simple, bracing Arugula Salad with her Savory Summer Beet Tart, a winning combination for a summertime dinner.
6 cups Arugula
1 lemon, halved
3 tablespoons olive oil
1 green onion (diced)
Salt and pepper to taste
In the bottom of a large salad bowl, squeeze the juice from one whole lemon and zest the lemon rind. Add olive oil and diced green onion. Salt and pepper liberally, tossing in arugula.
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