I used to work on 23rd Street across from Eataly in Flatiron and would often shop there for lunch goodies. Lunch from Eataly usually revolved around the same two ingredients – a ball of fresh mozzarella and paper-thin slices of prosciutto di Parma. I’d pick up a container of fruit or greens, most of the time it was arugula, and dress it with olive oil and balsamic vinegar I kept at my desk. The baby arugula in my CSA this week reminded me of how much I miss those simple lunches. Also perfect as an appetizer platter, here’s a lunch platter for today’s What I Made with My CSA.
Place a couple of handfuls of baby arugula on a large platter or plate. Arrange 1/2 pound sliced prosciutto, a large ball of burrata or fresh mozzarella and some chunks of Parmigiano-Reggiano around the arugula. Drizzle the arugula and burrata with extra virgin olive oil and a little salt. Squeeze a lemon wedge over the arugula. Serves 4.
In the summer I love to make as many no-cook dishes as possible. It keeps your kitchen cool but also allows you to showcase the simple beauty of fresh and crisp vegetables. Today for What I Made with My CSA I’m using a combination of some of my favorite early summer veggies – radishes, baby fennel and sugar snap peas – and tossing them, raw, with a lemon Parmigiano-Reggiano vinaigrette. Colorful and no stove required!