Foodsday Tuesday: What's Arugula?

We love Steve Martin. We love just about everything he's ever done – Cheaper by the Dozen notwithstanding. One of our favorite Steve Martin flicks? My Blue Heaven, also starring Rick "Honey I Shrunk the Kids" Moranis. Phillyist re-watched the movie recently and were struck by two things: (1) It's exactly as funny as we remembered it being. (2) Despite the funny, it's beginning to show its age. Case in point, a dialogue between Vinnie (Martin) and the manager of a supermarket. On his way out, the manager asks if Vinnie has any suggestions for things he'd like to see the store carry:

Vinnie: Arugula. I haven't had arugula in six weeks.
Manager: What's that?
Vinnie: [phonetically] It's a vegetable.

Reading the dialogue doesn't do Steve Martin's hilarious delivery any justice, but it does illustrate a point: seventeen years ago, few Americans outside of East Coast Italian neighborhoods knew what arugula was. And now it's all over the place, making its rounds as a trendy vegetable to serve as your salad base, or even something to wilt and toss with pasta. And far be it from Phillyist to buck a trend. So here's a favorite arugula salad of ours for your stomach's enjoyment:

Arugula Salad with Goat Cheese and Grilled Chicken
Baby arugula, washed and patted dry
Craisins
Mandarin oranges or clementines, divided into sections
Asparagus, washed with ends trimmed (may be marinated in salad dressing, but not required)
Crumbled goat cheese (You'll want a harder variety that will crumble rather than spread, or you can buy pre-crumbled goat cheese at the store.)
Grilled chicken (Don't worry about grilling your own – you can buy grilled chicken from the store, just make sure you don't get any of the "flavored" varieties.)
Balsamic-based vinaigrette of your choice (I modify the one from this recipe by adding a little fresh—not pickled!—ginger.)
Bacon (optional)

Grill asparagus on well-oiled grill pan or on barbecue grill until tender. Remove from heat and set aside.

In a large bowl, toss together arugula, craisins, citrus sections, most of the goat cheese, bacon (if using), and vinaigrette. Arrange on salad plates. Arrange asparagus spears and chicken on top of salad. Top with remaining goat cheese. Serve immediately.

In the summertime, this salad can make a nice, light meal. Accompany it with a light, fruity white wine like a pinot blanc or a medium-bodied Riesling.

Image via IMP Awards.