Ensalada de Arugula

I had some help with dinner tonight. Homemade tamales to be exact. I say I was helped because the tamales were not "in my home" made. I would rather leave that kind of art up to a master.

Which master? My co-worker's mother, who is probably a better cook then I will ever be. Not because she tries to be, but because she was born to do it — one of the best kinds of chef in my opinion.

What I did make was this salad:



The spicy arugula with the sweet corn and peppers all happily married together with a cilantro-lime vinaigrette. ¡Muy delicioso!

Arugula Salad with Cilanto-Lime Vinaigrette

Salad:
arugula
red bell pepper, chopped
corn(fresh or frozen, just defrost)
small can of sliced olives (I guess you can omit this but I love these things. Call me nostalgic I guess. You know, eating them off your fingers from a crudite platter at your Aunt Linda's? Come on!)
crumbled chevre (goat cheese)
chopped cilantro for garnish

Vinaigrette:
a good handful of fresh cilantro leaves
1 clove of garlic (or more if you so desire)
about 1/4 to 1/2 teaspoon cumin
the zest and juice of 1/2 a lime
olive oil
salt and pepper to taste

Put cilantro, garlic, cumin, salt, pepper, lime juice and zest in a food processor. With the processor on, stream olive oil into the mixture until the dressing comes together, (about 1/4 cup). Pour over salad and toss together.