i love this leaf. i hope it loves me back….we’ve been involved for a long time….although ive abused it terribly. smashing it, pureeing it, pesto’ing it, even simmering it. But it still comes back to me………mmmmmm.
Tall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powder.
1 bunch arugula kept in tall leaves, washed and dried gently. Dressing: of 1 desert spoon olive oil smashed into 2 anchovies, 1 clove garlic, 1 teaspoon Dijon mustard, I teaspoon white vinegar, whisked. Parmesan wafer is 1 handful grated parmesan laid out on baking paper in rectangle. baked till melted and gold wrapped around thin bottle making a tube.
Insert arugula into crispy wafer. Drizzle olive oil around edge of plate and sprinkle vinegar soaked white onion (finely sliced and set in cold white vinegar and icing sugar). The garlic roasted almond powder: is 1 clove, cut, and 12 almonds, oven dried on grease proof paper in low oven and ground in mortar and pestle till fine. Spread out on greaseproof paper and roast till brown in hot oven. when cold grind in mortar and pestle until powder forms. extract, and sprinkle the excess powder over all over plate. crack pepper over the plate.