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The rain has finally abated. Green grass appears to vibrate in the sun, and our tiny apricot tree is releasing new shoots alongside papery white flowers. Our neighbor’s plum tree snows delicate white petals across the fence, and twittering birds eat through our birdseed at an alarming rate (we’re quite popular in the local avian community, it seems). In other words, it feels like Spring. And, of course, the dreaded time change once again brought destruction to our sleep patterns but has at least allowed us to resume our post-dinner strolls around the neighborhood.

We celebrated Saint Patrick’s Day this past weekend, gathering at my parents’ house in our myriad shades of green clothing. (For the third year running, I forgot to post a soda bread recipe in time—I will probably write one in a couple of months because, really, soda bread should not only be eaten on one day of the year.) My dad constructed a leprechaun “trap” made of bent tree branches in the backyard; the “leprechaun” escaped but left edible and wearable gifts for the kids, which they were quite pleased about. We spent a glorious morning in the sun-dappled backyard, drinking chai and eating bacon, egg casserole, and Dad’s chocolate scones. It was a feast, as usual. Uncharacteristically, I didn’t cook anything—with Wren being less than 3 months old, I’ve been excused from a lot of meal contributions, though I usually bring something anyway because, as you may have noticed, I love to cook.

Jonji’s mom, Debbie, also known as Nanna to her grandkids, doesn’t call herself a cook. In fact, she regularly jokes that she’s “not a good cooker.” But to each family gathering and holiday meal she likes to contribute something, which often means chocolate chip cookies or some form of banana bread. Her most common offering, however, is a very simple arugula salad consisting of arugula, parmesan, and the easiest lemon dressing. Despite its simplicity (or perhaps because of it) it’s always a welcome and satisfying addition to any meal.

Debbie makes hers with only baby arugula, with pre-grated parmesan, and without any nuts of any kind. And that’s it, and it’s great! I seem to be unable to make a salad without some kind of nut, so I added roasted almonds to mine and love it that way. I also like to use a mix of baby arugula and baby spinach for some added heartiness. Since I am now mom to a very young baby and a toddler, I am all about taking shortcuts when possible (as long as flavor and freshness isn’t compromised). I like pre-washed greens for this reason—grab a few handfuls, throw them into a bowl, add nuts and cheese (pre-grated, if you like, for even more efficiency), make the simplest dressing there is, and boom, you’ve got yourself a very tasty salad. In Wren’s earliest days, this was the one salad I could muster the energy to make, and it was great to have some fresh greenery on our dinner table alongside the many wonderful stews and loaves of bread we received.

If you, like Nanna, believe you are not a good cook,* then this is the salad for you. And if you are a good cook, it’s still the salad for you. It’s more delicious than such a simple salad has any right to be—I’d be surprised to find someone who doesn’t like it (who is over the age of 15).

*I should say, I don’t believe people are bad or good cooks, merely those who practice and regularly try out new dishes and techniques (and, of course, professionally trained chefs), and those who don’t because they don’t have the time, didn’t grow up around much cooking, or they simply don’t want to. Whatever category you fall into and wherever you are on your culinary journey is fine!

Nanna’s Arugula Salad

Serves 4

5oz (about 5 big handfuls) baby arugula and/or baby spinach
2 handfuls roasted almonds, roughly chopped
2oz parmesan cheese, finely grated (use pre-grated to save even more time)

4 tbsp lemon juice (from roughly 1/2 large lemon)
8 tbsp olive oil
1/8 tsp fine sea salt, plus more to taste

Make the dressing: squeeze the juice of 1/2 a large lemon (4 tbsp) into a small glass jar. Top with 8 tbsp olive oil, or use your eyes and double the amount of lemon juice, then 1/8 tsp fine sea salt. Screw on the lid and shake until homogenous, then set aside.

Place 5oz clean baby arugula and/or baby spinach in a large bowl. Sprinkle with 1 oz parmesan cheese, then the chopped almonds. Toss everything together with the dressing, then sprinkle with the remaining parmesan and toss to distribute. Taste and sprinkle with extra salt, if needed. Eat immediately. Enjoy!