Forget about food for a minute, because I want to talk about me. I want sympathy please, because I have been at home with shingles all week. That's right, shingles. Shingles! Not the roof kind. When the doctor told me I had shingles, I didn't even know what it was. It seems like such an archaic illness.
And let me be the first to say that shingles is flipping painful. I feel like I have been bludgeoned in the head (repeatedly), like I have a burning pain all across my skin, like I have bugs crawling through my hair, like I am getting an electric shock every 20 - 30 seconds, and like any time my skin comes into contact with anything (at all) that my skin has been lit on fire. I've also been working at home for four days, and I'm going a little out of my mind with cabin fever. I know there are many, many, worse conditions out there than shingles, and so this week I've been trying to perk myself up by singing lyrics to songs like, "All the Shingle Ladies, All The Shingle Ladies." The Hubby says that I'm going to have to start going to Shingles Bars if I keep this up.
My best friend had her baby last night, which I am ecstatic about. That would be the best friend whom I have known since the day she was born, just five months after the day I was born. I was at the hospital for my best friend's birth, but because of the shingles I can't meet my best friend's new little girl for at least another week. Major sad face. Man, she's a cute kid though, and I'm in love already.
And now all I have for you this week is salad. Salad.
At least it's not just any salad though, but a really, really great salad. The spiciness of the arugula, the softness of the cheese, the crispness of the tomato, and the herby-garlickyness (not a real word) of the basil dressing. It's a really tasty, simple, totally delicious salad. I highly recommend the 'one bite for me, one for the salad' approach to cutting the fresh mozzarella. Also, I used a trio mix of orange, yellow, and red grape tomatoes to add a little pizazz (and I dare say - it worked!).
Enjoy!
Baby Arugula, Grape Tomato, and Fresh Mozzarella Salad with Basil Dressing
Ingredients
2 cloves garlic
3 oz. (85 grams) fresh basil leaves
3/4 cup olive oil
3 tbsp. (45 mL) fresh lemon juice
1 tbsp. (15 mL) Dijon mustard
1 tbsp. (15 mL) honey
Salt and pepper, to taste
6 oz. (170 grams) baby arugula
10 oz. (280 grams) grape tomatoes, halved
8 oz. (225 grams) fresh mozzarella, cut into small cubes
Directions
Turn on your food processor, place the garlic inside, and pulse to mince. Add the basil leaves and pulse a few times. Melt the honey in the microwave for 20 - 30 seconds. Add the olive oil, lemon juice, mustard, and honey to the food processor, and process until fully combined and emulsified (there will still be small bits of basil). Season with salt and pepper. If you can store this mixture in the fridge for a day or so, the flavour of the dressing will only improve.
Place arugula, tomatoes, and cheese into your salad bowl. Top with basil dressing. Dressing will store in the fridge for up to a week.
Yum - enjoy!
Adapted From: katherinemartinelli.com
That's a pretty salad. Legumes should be included because they are rich in lysine, which helps with the shingles.
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