Arugula Salad with Pear & Blue Cheese

Cooking for One or Two April 15, 2014

Photo: Leigh Loftus

If you’re someone who packs their lunch at home for work each day, then first, I commend you. If you’re someone who packs their lunch at home for work each day, then also, you probably get pretty bored of the same salads, sandwiches and leftovers, because it’s so easy to get stuck in a rut.

One of the problems with cooking for one or two people is that most recipes are scaled for larger groups, at least four, six or even eight people. When you’re making something freezer-friendly, like chili or a baked pasta dish, you can save in portions to reheat later. Salad, though? Not so much. It’s not exactly something you can freeze for later and is highly likely to become soggy in the refrigerator overnight, especially when you’ve mixed your dressing right in or have included ingredients with a high water content, like cucumbers or tomatoes.

Photo: Leigh Loftus

One of my favorite salad greens to work with is arugula, which is also called rocket (generally on restaurant menus because well, if you invited your friends over for a rocket salad they would look at you funny). Arugula’s lobed leaves and spicy taste are as distinctive as its name. Unlike red or green leaf lettuce, arugula has an earthy, almost bitter taste, so it pears especially well with sharp cheeses, acidic vinaigrette and sweeter ingredients like fresh or dried fruit.

I’ll come clean about something: I can’t tell you how many times I’ve intended to buy arugula and instead found myself unpacking baby spinach from the grocery store. The smooth dark green spiky leaves resemble dandelion leaves and while it’s typically sold in bunches, it’s also easy to get the pre-washed, ready to use kind in a bag or box from the produce department.

Photo: Leigh Loftus

Arugula has traditionally been used in Italian cuisine, but it’s also gained popularity as an ingredient in fresh salads, sandwiches, egg dishes, pasta and as a base for sautéed vegetables. My personal favorite use for arugula is in a bright green salad, tossed with crisp, juicy pears and sharp, smelly blue cheese. The ingredients have so much flavor that a simple lemon vinaigrette is really all you need to dress the salad — you can make your own like I do or just add a few tablespoons of your favorite citrus vinaigrette.

This salad is the perfect way to start a meal for two, but if you’re cooking for yourself, hold the dressing and save a portion for your lunch the next day. Add some cooked chicken or salmon to make it a complete meal and voila – you’ve officially made your coworkers green with salad envy.

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Arugula Salad with Pear & Blue Cheese

Author: Maris Callahan

Recipe type: Salad

Cuisine: American

Prep time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients

2 bunches arugula, washed and dried, stems trimmed (alternatively, look for a package of organic arugula, already prepared)
4 ounces blue cheese, crumbled
1 ripe red pear, thinly sliced (If you can't find red, that's OK. I like it for the color)
¼ cup shelled walnut pieces
½ lemon, juiced
2 tablespoons olive oil, for drizzling
Salt and freshly ground black pepper, to taste

Instructions

Combine arugula and pear pear slices in a large bowl. Squeeze lemon juice over the mixture and drizzle with olive oil. Not only will the lemon help dress your salad, but it will keep the pears from oxidizing, or turning brown.
Drizzle salad with olive oil and top with blue cheese and walnuts. Toss salad and season with salt and freshly ground pepper, if desired (Note: the salt, if added, will enhance the flavor of the lemon, the salad is not meant to taste salty).

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appetizer salad arugula pear salad

Written by

Maris Callahan

Maris Callahan has been blogging about cooking, dining and entertaining since 2008. A public relations director by day, Maris is also a brand spokesperson, freelance writer and media relations expert with more than 10 years experience working with consumer brands. She lives in Chicago's Wicker Park neighborhood with her boyfriend Brad, chihuahua Henry and a very well-stocked pantry.

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17 Comments

The Best (Affordable) Wines for Holiday Dinner - In Good Taste

December 11, 2016 at 11:08 pm

[…] your holiday menu includes a simple green salad, like arugula with pear and blue cheese, or a heartier salad like kale with carrots and cranberries, Livio Felluga Pinot Grigio ($25) is a […]

janelle

January 30, 2011 at 5:29 pm

Ok. I HAVE to add a detail to your walnuts. Because I make almost the same salad (and endive works brilliantly too!), but I make candied walnuts. Just trust me on this one:
http://www.talkoftomatoes.com/2007/01/nuts-about-newfangled-nuts/
Twin Salad: http://www.talkoftomatoes.com/2007/06/walnut-pear-endive-salad/

sisters running the kitchen

January 26, 2011 at 6:44 pm

i love pears in salads. you are right…they have to RIPE or else they are not juicy and flavorful enough. this salad looks great though- im not a HUGE blue cheese fan, though. i do like gorgonzola though or goat cheese 🙂

Heidi Renée

January 26, 2011 at 4:15 pm

Since I’m temorarily cooking for one these days AND attempting a diet, I eat a salad most nights. I love pears, but it never occurred to me to put pears on top of my salads.