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Ooooh man it was summery yesterday. It’s supposed to snow today – so I’m trying not to get too excited. But yesterday was exceptional. We broke out the sunscreen, worked in the garden, grilled our lunch, and slept with the windows wide open.

I grilled salad. Meeker grilled bbq pork (from make ahead meal night!) and it was actually really good.

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It made me so ready for lawn-mowing and swimming-pool season to be upon us.

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This salad is so ready, too. It’s ready to be put in your face every day for the next three months. It’s ready to be made with fresh corn kernels instead of frozen. It’s ready to be made with ingredients straight from your very own garden (we’re growing arugula this year, the plants are already sprouted on our dining room table and I’m ecstatic!).

It’s ready to make you say mmmmm heck yes, bring it on summer.

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Grilled Arugula Potato Salad

PRINT Recipe

  • 3-4 smallish red potatoes
  • 1 C cherry tomatoes
  • 1 C corn kernels
  • 1 bunch of asparagus
  • 2-3 C arugula

DRESSING

  • 2 T spicy or dijon mustard
  • juice of one lemon
  • 1 garlic clove, minced
  • 2-3 T olive oil
  • salt and pepper

1. Roughly chop the potatoes and steam (or boil) them until just tender. Then drizzle the them, along with the tomatoes and asparagus with olive oil and season with salt and pepper. Grill for about 7-8 minutes until all vegetables are slightly charred and delicious.

2. Meanwhile, whisk together the ingredients for the dressing in a large bowl. Add the corn, arugula, then the grilled vegetables after you take them off the grill. Toss to coat.

grilled salad

Oh, and if you have a baby that makes a funny face and yells when she eats spicy mustard, you can put some sour cream on her salad and let her go wild. Then just throw her in the sink while you do the dishes.

Nothing says summer quite like a naked baby in a sink.

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