Easy Salad Using Winter Fruit

This salad is so simple and it is great with a heavy entree.  Simply wash and dry however much ARUGULA you want to use.  Then core and thinly slice a PEAR or GREEN APPLE. If you are going to wait to use the fruit, in a large bowl fill with ice water and a tablespoon or so of lemon juice.  Let sit for 7 minutes and then drain and pat dry.  Place fruit in a plastic bag with a paper towel in it.   When ready to use, toss with arugula.  Then at the last minute toss with the vinaigrette recipe.  You could even add some crumbles of goat cheese or blue cheese.  I did find a great lemon/cracked pepper vinaigrette at Whole Foods. It certainly made this salad VERY easy...

ingredients

• 2 to 3 large garlic cloves
• 1 1/2 to 2 tablespoons coarsely ground black pepper
• 1 tablespoon grated lemon zest
• 1/3 cup fresh lemon juice
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh tarragon or basil (optional)

• preparation

  Mince garlic, then mash to a paste with 3/4 teaspoon salt.
  Whisk together garlic paste, pepper, lemon zest and juice, vinegar, and mustard, then whisk in oil until emulsified.
  Whisk in herb, if using.

The Classic Salad

The classic salad: for the can't boil water set...I ALWAYS rinse my lettuce in a lettuce spinner.  You'd be surprised what you find in the spinned "off" water...Put in fridge for 15-20 minutes to allow to crisp up.  I leave it in the spinner after I've poured out the water. Please leave in the anchovies.  Once they're in they add a depth of flavor that I promise you you will not taste. From Bon Appetit:

ingredients

• 1 small garlic clove, chopped
• 1 anchovy fillet packed in oil, drained, chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup (or more) extra-virgin olive oil
• 1 9-ounce head of freshest-possible lettuce, leaves separated, torn if large (about 6 cups)
• 1/2 cup minced chives

preparation

Using a wooden spoon, mash garlic, anchovy, and a pinch each of salt and pepper in a large bowl. Stir in vinegar, then 1/4 cup oil. Season to taste with salt, pepper, and more oil, if desired. Add lettuce leaves and chives just before serving and toss to coat.