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.
Makes 4 servings
4 cups tightly packed baby arugula
1/2 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1/2 cup walnuts, toasted
1/4 cup chopped dates
4 ounces organic chèvre or other soft goat cheese, crumbled
1/2 cup Lemony Balsamic Vinaigrette
Put the arugula, parsley, and mint in a bowl and toss to combine.Add the walnuts dates, and chèvre, drizzle with the vinaigrette, and toss again.
Lemony Balsamic Vinaigrette
Makes 1/2 cup
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Put the balsamic vinegar, lemon juice, lemon zest, salt, pepper, in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Transfer to a small container with a fitted lid and shake well.
Cook’s Note: Add the salt with the acid but prior to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.
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)