Never thought I would admit how much I enjoy a good turkey burger. Yes, it is true, and the ones at Citarella are the best. They are made from freshly ground white and dark meat turkey, studded with diced red and yellow peppers, onions and herbs— and you can actually order them on line! The flavorful dark meat keeps them juicy and they are are not over handled when shaped. Bill was in Chicago this past weekend for the Kehe Holiday Food Show. Opting for a quick and easy dinner, I jumped in the car and drove over to Citarella's. The man behind the meat counter knew us from previous visits and commented on my single burger purchase. "Eating alone?" Not surprised by his question, I responded with a nod. Cooking for one can be a drag, but if you make it easy on yourself, it can be fast, fun and delicious. The rainy weekend forced me to cook the burger inside and I must say I was pleasantly surprised.
While the burger was cooking I went outside to my garden and snipped off some chervil, cilantro, parsley and chives for the salad. My golden cherry tomatoes will not be ready until July and so I selected heirloom cherry tomatoes at the market along with some fresh arugula and a few kirby cucumbers. The mangoes were ripe and cheap and so I snagged one as well. The salad was so fresh and the herbs and mango were bursting with flavor. The sweetness and mild anise like flavor of the chervil is a wonderful addition and pairs well with the arugula. The leaves resemble parsley and if you look in the photo above you can spot a piece hung up on the right edge of the bowl I can't begin to tell you how delicious it was with each bite of the turkey burger.
Balsam Farm Sweet Pickles were the final touch— and a splash of ketchup, if you must.
ARUGULA SALAD WITH FRESH HERBS AND MANGO
NOTE: This is very simple and exact measurements are not necessary. Let your taste buds be your guide.
To 2 packed cups of arugula and a small kirby cucumber, add chervil, cilantro, parsley and chives and toss. Slice as many cherry tomatoes in half as you feel like eating and add to the mix. Squeeze a little lemon juice on top and a dash of really good balsamic vinegar. Drizzle on a little olive oil— 1 tablespoon is ample. Sprinkle with fleur de sel (my favorite finishing salt on the planet), and a few chunks of mango. Serve with the burger and a few pickle slices