I love New York.
there's just something about it, you know?
the sights and the sounds and the smell (okay, maybe not the smell. home did smell very odd when I got back, however.) and that "Am I in a movie?" feeling you get every time you walk outside. It can't be beat.
every time I go, I feel like I leave little pieces of my heart there.
(I left my voice there, too, but that's a whole 'nother story)
this summer I got the chance to go with a great group of friends. It was amazing (of course)
we were only there for 48 hours, but every bit of it was perfect.
we all left ready to go back and live there.
maybe someday :)
after a whole day of walking the city, and before seeing wicked on broadway, we had dinner in times square.
what a dream.
we ate at Carmine's. let me tell you, YUM.
first we were served a salad. I loved it so much that I got out my phone and made myself a note of what was on it so I could recreate it.
(it is Wicked good. ha.)
the pasta was also delicious..and because a waiter spilled sauce on my friend Mychael, they gave us free tiramisu.
oh, the tiramisu. best ever.
but anyway...the salad. It's an arugula salad with lots of veggies and feta. My favorite part is the roasted carrots. I never would've thought to put roasted carrots on a salad..but I'm glad someone did. When I got home I made this for my parents and they loved it just as much as I did. Hope you love it as well!
on to the recipe!
ARUGULA SALAD
serves about 4 as an entree
feel free to mess with the amounts. I stay pretty light on the onion and mushrooms, just because I'm not a huge fan of either. the toppings:greens is about 50:50.
half a pound arugula
5 largeish carrots
8 baby bella mushrooms, whole
3 tablespoons olive oil
1 tablespoon fresh thyme or 1 teaspoon dried
1 roasted red pepper
1/4 large red onion, very thinly sliced
1 large tomato, diced, sliced, however you like
about 1/4 cup kalamata olives
crumbled feta
dressing:
3 tablespoons olive oil
1 tablespoon balsalmic vinegar
juice and zest of 1 small lemon
1 clove garlic, minced
1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon agave or honey
salt + pepper to taste
if you're roasting your own red pepper, you'll want to do that first.
preheat oven to 500 or it's hottest setting. cut red pepper in half and pull out the seeds and stem. place skin side up on a foil lined baking sheet. put it in the oven and turn on your broiler. broil until the skin starts turning black and getting blisters. let cool for a minute or two and put it in a closed zipoc to steam for about 10 minutes. after this 10 minutes peel and dice your pepper.
turn your oven down to 425. peel carrots and cut into same sized pieces. (I cut mine in half and the thicker side in half again.) wash mushrooms and cut into fourths. place everything on a baking sheet, toss with olive oil and thyme, and bake for about 30 minutes or until soft.
while that is roasting, whisk together your dressing ingredients, and chop your remaining toppings.
layer everything in a large bowl and pour dressing over just before eating.
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