Warm Arugula Salad

When my fiancé and I moved to FL (That's right - fiancé!! A lot has changed since my last post!!), we had a lot of "new" experiences - a new place to call home, new roads to get used to, new grocery stores, and most importantly, new friends to make.

It's pretty crazy to think that we probably wouldn't have met some of these people if we hadn't made the move.  Now, I can't imagine my life without them. 

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One of my sweet friends, Christine, had me over for dinner one night, knowing that I had to eat gluten free because of Celiac and without hesitation was up to the task!  Any friend that's thoughtful enough to cook to your dietary needs and not act as if it's a challenge or inconvenience is a winner in my book. 

That night, she made a lightened up version of chicken milanese - a warm arugula salad with sautéed garlic, red onions, lemon and parm cheese served over grilled chicken.  From the first bite, I was hooked.  I can't believe in all of my years of existence, I never before ate anything like it!  Boy, was I missing out.  Another something "new" to add to the list! 

Her take on this dish has quickly become a staple in our home.  I love making it for family and friends that come to visit, and incorporate it into our weeknight dinner rotation.  

We like to enjoy this salad over grilled or almond breaded chicken, gluten free of course.  Here's how you can make it!

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Ingredients:

  • 1 large box of arugula 
  • 2-3 tbsp good olive oil
  • 1-10 oz package of san marzano grape tomatoes, sliced in quarters
  • 1 red onion, thinly sliced
  • 3-4 large garlic cloves, minced
  • 1 juicy lemon
  • 1/3 cup thinly sliced, roughly chopped parm
  • salt and pepper to taste 

Directions:

  1. In a large sauté pan over medium low heat, add in the olive oil.  Toss in the red onion and garlic, mixing every couple of minutes to prevent browning.  
  2. Continue cooking until onions become soft and translucent, continuing to mix occasionally.
  3. While this is cooking down, transfer the arugula to a serving bowl.  Squeeze the lemon on top, and sprinkle in some salt and pepper.  Toss to incorporate everything together.  
  4. Once onions and garlic are cooked down, add in the grape tomatoes.  Cook for 3-4 minutes, until tomatoes are warmed through, but not wilted. Season with salt and pepper.
  5. Transfer the warm onion, garlic and tomato mixture on top of the arugula.  Toss together.  The arugula will begin to wilt, and that's a good thing! 
  6. Add in the sliced parm cheese and toss together again. 
  7. Serve on top of your favorite chicken, garnish with a lemon slice and enjoy!