 | This is my favourite way to use fresh local arugula when it becomes available. It was on the menu this past weekend made with arugula, tomatoes, and turkey schnitzel all available Saturday morning at the St. Thomas Horton Farmers’ Market. |
Whisk together in a medium bowl:
1 tablespoon lemon juice (or lime juice)
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepperStir in:
2 tomatoes, coarsely chopped
1 cup basil leaves
¼ cup slivered red onion
Leave the tomato mixture to sit while preparing the arugula and schnitzel.
Wash, trim and set aside:
1 bunch arugula
Cook in a skillet till browned and fully cooked:
4 servings breaded turkey schnitzel
1 tablespoon lemon juice (or lime juice)
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepperStir in:
2 tomatoes, coarsely chopped
1 cup basil leaves
¼ cup slivered red onion
Leave the tomato mixture to sit while preparing the arugula and schnitzel.
Wash, trim and set aside:
1 bunch arugula
Cook in a skillet till browned and fully cooked:
4 servings breaded turkey schnitzel
Toss arugula and tomato mixture and spoon on top of hot schnitzel.
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