PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS AND MUSHROOM SALAD
I've eaten antipasti like this all over Italy. Sometimes celery is substituted for asparagus, but there's no need at this time of year. Both thick and thin stems will work.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Steam the asparagus for three to five minutes, depending on how thick the stalks are. It should be tender but still have some bite. Rinse with cold water, and drain for a minute on a kitchen towel. Cut into 1-inch lengths. Place in a salad bowl, and toss with the mushrooms, herbs and arugula.
- Whisk together the lemon juice, salt and pepper, garlic and olive oil. Toss with the asparagus mixture and the slivered Parmesan, and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 323 milligrams, Sugar 2 grams
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
More about "arugula asparagus salad recipes"
ASPARAGUS AND ARUGULA SALAD – LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 4 mins
- First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
- In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
- In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it’s the very skinny early asparagus, it will be done in 1 minute.
- Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean. Originally published March 17, 2018.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT …
From bonappetit.com
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
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- In a small bowl combine onion and vinegar, pressing onion into liquid to cover as much as possible. Cover and let stand at room temperature 30 minutes or chill up to 24 hours, stirring occasionally.
- Cook asparagus, covered, in enough boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Rinse with cold water to cool quickly; drain again. In a large bowl combine asparagus, arugula, and mint.
- Using a slotted spoon, transfer onion to asparagus mixture. For dressing, pour 3 Tbsp. of the vinegar from onion bowl into a small screw-top jar. Add remaining ingredients; cover and shake well. Drizzle asparagus mixture with dressing; toss gently to coat.
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