ROASTED TROUT WITH ARUGULA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
- Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.
Nutrition Facts : Calories 450, Fat 26 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 628 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 44 grams
ARUGULA-MUSTARD SALAD
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 teaspoons each whole-grain mustard and white wine vinegar, 1/4 teaspoon salt, and pepper to taste in a large bowl. Slowly drizzle in 3 tablespoons olive oil, whisking. Add 3 bunches torn arugula and1/3 cup chopped toasted walnuts and toss.
ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
- Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
- Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
- Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
- Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
- Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.
Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g
TOMATO, CHICKPEA, AND ARUGULA SALAD
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
- In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.
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