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Rub with Love Spice Rub Recipes

PEA & ARUGULA SALAD
perfect with the curry flavors of the seafood rub — try it with scallops!
Serves 6

Aioli (prepare in advance)

1 egg yolk
1 tablespoon Dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon garlic, chopped
1 cup pure olive oil
1/2 cup peanut oil

In a food processor, puree the egg yolk, Dijon mustard, lemon juice and garlic for one minute. Combine the olive and peanut oil, and with the machine still running, add to mustard mixture in a steady stream until emulsified. Season with salt and white pepper. Remove aioli from food processor and keep chilled until needed. (Any extra aioli, not needed for this recipe, is delicious with grilled salmon or with steamed asparagus.)

Salad

3 cups English peas, shelled
1 tablespoon fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon shallots, finely chopped
2 bunches arugula, picked over, washed and dried
1/2 cup Asiago (or Granna, or Parmigiano-Reggiano) cheese, shaved with a vegetable peeler

Blanch peas for a few minutes in a pot of boiling water, until just barely cooked. Drain peas and immediately plunge them into a bowl of ice water. When peas are cool, drain well. Prepare dressing: mix lemon juice, olive oil and 4 tablespoons of the aioli together in a large bowl. Add peas, shallots and arugula. Toss. Season with salt and freshly ground black pepper. Pull the dressed arugula leaves from the bowl, and divide them among six salad plates, mounding the leaves in the center of each plate. Divide the dressed peas among the plates and garnish each serving with cheese curls and lemon wedges.