As a nutrition student, I’m required to take an intro cooking class. I’m not going to lie, it’s kind of awesome. Even though I can’t eat most of the things we make in class (why does everything have to have chicken stock in it?!), the chef makes a point to put at least one vegetarian thing on the table during our “family meals” at the end of each class.
A few fellow nutrition students are in this class with me, and we’ve discussed how there are so many things we make that we would never tell our future clients to eat. Everything we cook seems to be loaded up with butter, cream, and salt. But the other week my friend and I were tasked with making a simple and delicious salad. In fact, I liked it so much that I made it again just a few days later, with my own adjustments, of course. It was perfect for a lunch outside with friends on a beautiful, sunny spring days.
This salad is both beautiful and flavorful. It’s full of citrus, it has a bit of a kick from kalamata olives, and nice peppery crunch from the arugula underneath. While I normally like my salads full of everything and tossed together in a hodgepodge of vegetable goodness, there is something very elegant (if time consuming) about a composed salad. All the individual components can be prepped up to a day in advance, and put together on a plate just before serving.