Table Talk
Arugula
For our 10th wedding anniversary, my husband Charles & I went to France. It was the beginning of a love affair with that country, where we return when we can, particularly to Paris, and dream of in between. While there, we took advantage of the abundance of fresh produce, cheeses, wine, roast chicken, and any other regional foods we came across. It was on this trip that we first sampled coq au vin, beef bourguignon, fois gras, ratatouille. And rocket. Rocket was a mystery food. We'd pass produce shop after produce shop with signs for this unknown item, but it wasn't a food we'd ever come across in the U.S. It wasn't until years later that I discovered that here in the U.S. it is called arugula. If you've never tried this green, you really must do so soon. The flavor is rather peppery, and it pairs amazing well with beef or prosciutto, with fruit or on sandwiches or in a salad. One of my favorite summer recipes features it, as a basis for a famous Italian steak salad--just juicy sliced steak, on a bed of arugula, with shavings of fresh Parmesiano Reggiano and a squirt of lemon.
Grilled Steak with Arugula and Shaved Parmesan
3 large garlic cloves
2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
2 1 1/2-pound porterhouse steaks (each about 1 1/2 inches thick)
6 cups loosely packed arugula (about 4 ounces)
1 2-ounce piece Parmesan cheese
Lemon wedges
preparation
Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.
Bon Appétit, May 2000
