This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.

Serves 6

INGREDIENTS

Arugula and Lemon Verbena Purée

(Makes 2½ to 3 cups)

1 handful arugula, blanched in salted water and cooled
¼ cup lemon verbena
1 cup olive oil
Salt and pepper

Salad

1 handful arugula
2 cups cooked cranberry beans
1 tablespoon rinsed and chopped preserved orange or lemon
2 cups smoked or grille croutons
½ cup sliced scallion, white and green parts
1 cup diced, rendered bacon
¼ cup arugula flowers
Salt and pepper

PREPARATION

To make the purée: Purée the arugula, lemon verbena, and ¼ cup water in a blender. Slowly add the oil. Season with salt and pepper to taste.

To make the salad: Mix together all the ingredients in a bowl with 1 cup of the arugula lemon verbena purée, and season with salt and pepper to taste. Enjoy!

Photo by Amanda Lynn Photography