Five-Minute One-Bowl Arugula Salad | Alex Guarnaschelli

Any time when you see a five-minute one-bowl salad of any kind, go make it. What’s there to lose? Five minutes of your time and one dirty bowl to clean up. This five-minute one-bowl arugula salad comes from Cook with Me by Alex Guarnaschelli, whom I admire. She is an amazing and knowledgeable cook — an iron chef. Every once in a while, you come across a cookbook that makes you drop everything and start cooking. If this recipe doesn’t get you going, I don’t know what will!

The recipe requires only five ingredients: lemon, olive oil, honey, fresh arugula and salt. No recipe gets as basic as that. In fact throughout the book, the ingredient list is as pared down as you can get. I respect the chef for her restraint, as this recipe clearly demonstrates. Each recipe in the book overflows with purposeful technique in the most honest and unfussy manner. I appreciate Alex for sharing her knowledge and recipes with us — the home cooks. I can’t put this book down. It has been residing on my nightstand for days.

Tips on the five-minute one-bowl arugula salad: I use one lemon, a big one. Slice, juice and chop up into thin slices of lemon. Whisk in the olive oil. Drizzle the honey around the sides of the bowl. Finally, I add the arugula and a pinch of salt. I make it ahead of time. By the time dinner comes around, the greens have absorbed the lemon juice for a tad too long. The salad is more acidic than I’d like. Next time, I’d set aside some of the dressing and not put it in all at once.

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Five-Minute One-Bowl Arugula Salad | Alex Guarnaschelli

By Alex Guarnaschelli – Serves: 4

This salad requires five ingredients, one bowl and takes only five minutes to make. You may want to use a wooden bowl for a more textured look.

Ingredients

• 1 large lemon
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 3-4 cups fresh arugula
• kosher salt

Instructions

1

CUT AND JUICE THE LEMON: Slice the lemon into very thin rounds. Remove and discard all the seeds. Pick up the slices, a few at a time, and squeeze them over a large bowl to collect the juice. Then finely chop all the juiced lemon slices (including the rind) and add them to the bowl.

2

MAKE THE SALAD: Whisk the olive oil into the lemon juice in the bowl. Drizzle the honey around the sides of he bowl - do not mix it in. Add the arugula and pinch of salt, and toss to coat it with the lemon-studded dressing, catching some of the honey on he leaves. Serve immediately.

Notes

Adapted from Cook with Me by Alex Guarnaschelli

Cook with me by Alex Guarnaschelli