Often on summer evenings our family enjoys hearty salads alongside our dinners. This arugula salad with apple and rosemary crumble is a favorite for when I’m craving a little added crunch in the mix.
Ingredients:
- 4 oz. fresh arugula
- 2 slices sourdough bread crumbs (1 1/2 cups) {paleo option: chopped, soaked walnuts}
- 2 sprigs fresh rosemary, finely chopped
- 3 tbs extra virgin olive oil
- 1-2 tbs balsamic vinegar, depending how strong of a flavor you want
- Sea salt & pepper to taste
- 1 good sized apple {or 2 plums} – sliced
- Juice of 1/2 lemon
- 1 egg yolk (optional)
How to Prepare:
In a glass bowl, soak the bread crumbs with 2 tbs olive oil, sea salt, and chopped rosemary for 10 minutes. Before leaving it to soak, knead the mix together well so the crumbs are fully soaked in oil and the salt & rosemary are well mixed in.
In another bowl, toss the apples or plums, arugula, lemon juice, and 1 tbs olive oil.
When the crumbs are done soaking, turn a heavy pan on to medium-high heat. Test with a splash of water – when the pan is ready the water will sizzle. Place the balsamic vinegar in the pan and immediately pour in the bread crumb mix. Stir the crumbs gently so they don’t burn. Within a minute or two, the crumbs will start popping up off the pan bottom. Transfer to bowl. Allow to cool for 5 minutes. Stir in egg yolk. Pour over salad on individual plates & serve.
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