Winter Arugula Salad



Lately the visits to my father often include some kind of looking-through-things session, a show-and-tell of his life and history that he seems to enjoy sharing. Not long ago he dug out his carving tools and pocket knives, many of which he had altered dramatically to suit his carving needs. A few were left alone as true pocket or belt-holster tools but you can spot the three carvers.

Geez, I wonder where I inherited an appreciation for a good blade?



All three blades were shortened and two were dramatically narrowed to get the right tool. Nothing like an old farmer to have no fear of cutting up one tool to create a better, or at least more appropriate, tool. Most of us would never think of chopping up our purchases to make something new.



Here he needed the curved blades so to the grinder this knife went and everything was altered to suit. They are such beautiful shapes, all with such specific purpose, waiting to create.


These had yet different purposes, all three blades dramatically shortened, shaped, and narrowed. I don’t know why but these knives fill me with such amusement, amazement, and appreciation.






This is another one of those posts that is more of an idea than a recipe. The heartier greens are appealing to me in the cold months—kale, raddichio, arugula—and I crave protein and fats in the winter so eggs, bacon, and nuts were an easy add. Feel free to rummage through your fridge and add what seems tasty.




Winter Arugula Salad

Prep Time:15 minutes

Cook Time: 15 minutes for eggs and bacon, 10 minutes for toasted bread


Arrange in a large bowl or individual salad bowls:

4 cups Arugula (or Radicchio, or Baby Kale)

2 Hard Boiled Eggs, chopped and sprinkled with Salt and Pepper

1/4 cup Bacon, co0ked and chopped

Pumpkin Seeds, Walnuts, Almonds, or Hazelnuts, toasted

Croutons, or bread pieces fried in Olive Oil

Optional: Pickled Red Onions

Drizzle with Shallot Mustard Vinaigrette and serve


Mustard Shallot Vinaigrette

Whisk together

1-2 Shallots, minced

2 Tablespoons Dijon Mustard

1 Tablespoon White or Red Wine Vinegar

1 – 2 teaspoons Maple Syrup

Salt and Pepper

Drizzle slowly while whisking to emulsify:

1/2 cup Olive Oil




Some of dad’s sweet creations—Cedar corn kernels with a worry-stone groove. He carved nearly 400 of these to give away as gifts to people in his life. He told me he would never let someone hold a kernel unless he intended to give it to them, that it was just not right for them to feel that calming affect of the wood in their palm and the worry-groove on their thumb only to ask for them to give it back to him. So if he placed one of these in your hand, it was meant for you.



“One does not seek to see himself in running water, but in still water.”


Chuang Tau



4 thoughts on “Winter Arugula Salad”

  • Wow, great post. I want one of those worry stone corn kernels. It so beautiful that your Dad said that if he’d only let someone touch it he he intended on giving it to them. (It’s just not right to let them feel that calming effect and then take it away.) That is so beautiful.

    • I know! I love people getting a glimpse of what a great guy he is, in year 90 and still giving us potent food for thought.

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