Arugula Salad -- Because You’re Worth a Beautiful Plate

Valentine's Day is next week and I have nothing planned because I'm not dating anyone and I'm fine with that. Let me say it louder for the people in the back: I am a forty-two-year-old divorced man who is comfortable alone and that is not a problem that needs solving. Ma asked me on Saturday if I'm "seeing anyone." She asks this every few months, the way you'd check on a plant you're not sure is dead. I said, "No, Ma." She said, "Linh says there's a Vietnamese nurse at the Medical Center who is very nice." I said, "Tell Linh to stop." She said, "I'm telling you. She's from Hue. Good family. Can cook." In Mai Tran's world, "can cook" is the highest possible attribute a potential partner can have. It outranks career, looks, personality, and basic human compatibility. I'm not opposed to dating. I've gone on dates — a few since the divorce. Nice women. Decent conversations. But I haven't found anyone who fits, and I'd rather be alone and content than coupled and compromising on things that matter. Also, I'm forty-two and set in my ways and the idea of someone touching my spice cabinet makes me anxious, so maybe I have some work to do. Cooking for one on Valentine's week: I made bo tai chanh — Vietnamese beef carpaccio. Thinly sliced raw eye of round, "cooked" in lime juice (like ceviche), tossed with sliced onion, basil, cilantro, crushed peanuts, and a dressing of fish sauce, lime, sugar, chili. It's bright, fresh, acidic, and it looks beautiful on a plate, which matters even when you're eating alone in your kitchen at 8 PM. Because eating alone doesn't mean eating badly. That's a thing I've learned in six years of divorced solo dinners. The food matters even when no one else sees it. The plating matters. The effort matters. Not because I'm performing for an audience, but because I'm worth the effort. That took a long time to believe. Probably took sobriety to believe it. When you're drinking, you eat standing over the sink. When you're sober, you sit down and use a real plate. Emma made Valentine's cards for her class — she's thirteen and the last holdout against the "too cool for valentines" wave. She made one for me that said, "Happy Valentine's Day to the best chef I know." I put it on the fridge next to her straight-A report card. My fridge is a shrine to my children's achievements. There's barely room for magnets.

Bo tai chanh was the main event that night, but this arugula salad —sharp, lemony, finished with shaved parmesan and a handful of toasted pine nuts— was what I put on the plate first, because it anchors the whole thing visually and it takes about ten minutes. It’s the kind of salad that looks like you tried, which is exactly the point: when Emma tells me I’m the best chef she knows and puts it on a handmade card, I feel some obligation to keep earning that. Even on a Tuesday. Even when it’s just me at the table.

Arugula Salad (Rocket Salad)

Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Servings: 4

Ingredients

• 5 oz (about 6 cups) fresh arugula (rocket), washed and dried
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, very thinly sliced
• 2 oz parmesan, shaved with a vegetable peeler
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper
• 3 tablespoons toasted pine nuts (optional, but recommended)

Instructions

1. Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until emulsified. Taste and adjust seasoning —it should be bright and assertive.
2. Toast the pine nuts. If using, add pine nuts to a dry skillet over medium-low heat. Shake the pan frequently for 2–3 minutes until golden and fragrant. Transfer immediately to a plate to cool.
3. Assemble the salad. Place the arugula in a large bowl. Add the cherry tomatoes and red onion. Drizzle with about two-thirds of the dressing and toss gently to coat —arugula wilts fast, so dress it right before serving.
4. Plate and finish. Transfer to a serving platter or individual plates. Scatter the shaved parmesan and toasted pine nuts over the top. Drizzle with remaining dressing if desired. Serve immediately.

Nutrition (per serving)

Calories: 165 | Protein: 5g | Fat: 14g | Carbs: 6g | Fiber: 1g | Sodium: 210mg