Rocket Salad with Olives, Goat Cheese and Dill Serves 6 (dinner portions) 1 red onion, thinly sliced 1 garlic clove, minced 1 cup pitted Kalamata olives, whole or chopped ½ cup plus 2 tablespoons extra virgin olive oil ¼ cup plus 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper to taste 3 tablespoons chopped fresh dill 1 cup (5 ounces) crumbled goat cheese or Greek feta 14 ounces baby arugula (12 cups) In a large bowl, toss together the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then gently add the arugula and toss. Serve. Suggested wine: The tanginess in this salad and cheese from the dressing demands a crisp, dry white wine, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or dry Riesling. The wine’s acidity will also nicely offset the briny saltiness of the olives and saltiness in the feta (if you choose feta). Food & Drink CSANews | SUMMER 2022 | 55
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