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We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.
Salmon joins the leeks and arugula, which cook together in a mixture of cream and eggs, in a manner similar to a quiche. That small piece of salmon can feed a crowd, making this a great, budget-friendly recipe for a brunch or light lunch. I prefer this dish at room temperature; tuck it in a picnic basket or take it along to a potluck with a light white wine or a few cold ales.
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