ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA, PEAR AND PARMESAN SALAD
This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.
Provided by carolinajen4
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
- Combine the nut oil with the pears. Add the arugula leaves and toss.
- Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
- You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4
SALAD OF PEARS AND PARMESAN CHEESE
Provided by Florence Fabricant
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice them thin, lengthwise. Place the slices in a bowl and toss with two tablespoons of the vinegar.
- Mix the remaining vinegar with the oils and set aside.
- Place the arugula in a bowl, toss with three tablespoons of the dressing and divide the arugula among six salad plates. Spread the pear slices over the arugula and scatter the cheese, then the walnuts, over the top. Drizzle with the remaining dressing, season with pepper and serve.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 282 milligrams, Sugar 15 grams
ARUGULA SALAD WITH CHANTERELLES, PEARS, PARMESAN, AND CIDER VINAIGRETTE
Steps:
- Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.
- Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds. Remove from heat and keep warm, covered.
- Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette.
ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN
This is absolutely stunning as a first course. I have used other nuts and other cheeses and it always turns out lovely.
Provided by Gay Gilmore
Categories Pears
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 F and put baking sheet in the oven to heat too.
- Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
- Toss pear with butter and sugar.
- Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
- Flip and roast until tender and deep brown, 5 more minutes.
- Let pears cool.
- Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
- Whisk the olive oil, vinegar, salt and pepper together.
- Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
- Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
- Chop walnuts coarsely and sprinkle on top.
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