Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
4 cups tightly packed baby arugula, rinsed
1 cup thinly sliced fennel
12 organic strawberries, sliced
2 tablespoons chopped fresh mint
6 tablespoons lemony balsamic vinaigrette (see recipe below)
¼ cup sliced almonds, toasted
Put the arugula, fennel, strawberries, and mint in a large bowl and toss gently to combine. Drizzle the vinaigrette over the top and toss again. Scatter the almonds over the top.
Place a small skillet over low flame and add almonds. Toast, stirring often, until slightly golden and nutty smelling, about 2 minutes. Remove to a plate and set aside.
Lemony Balsamic Vinaigrette
Makes ½ cup
2 tablespoons Balsamic Vinegar
2 tablespoons freshly squeezed lemon juice
½ teaspoon lemon zest
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup extra virgin olive oil
Combine all of the ingredients in the order in which they are written. Whisk until thoroughly blended.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)