Arugula Rocket And Parmesan Salad Recipes

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WILD ROCKET (ARUGULA) AND PARMESAN SALAD

Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.

Provided by HDN

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8



Wild Rocket (Arugula) and Parmesan Salad image

Steps:

  • Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
  • Sprinkle salad with Parmesan cheese shavings and toss again to serve.

Nutrition Facts : Calories 53.6 calories, Carbohydrate 3.7 g, Cholesterol 3.6 mg, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 105.7 mg, Sugar 1.8 g

2 (5 ounce) packages arugula
¼ cup roughly chopped cilantro
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon red pepper flakes
1 pinch ground black pepper
¼ cup shaved Parmesan cheese

ARUGULA (ROCKET) AND PARMESAN SALAD

Make and share this Arugula (Rocket) and Parmesan Salad recipe from Food.com.

Provided by Ann Marie F

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5



Arugula (Rocket) and Parmesan Salad image

Steps:

  • Cut off the arugula stems.
  • Tear the leaves into bite sized pieces.
  • In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste.
  • Add the arugula and toss well.
  • Pile the salad on two plates.
  • With a vegetable peeler, shave the cheese over the salad.

1 bunch arugula, washed and dried
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt and pepper
1 ounce parmigiano-reggiano cheese

TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD

This is one of my favorite salads. Very quick and easy to make. I often use tomatoes from my garden to make it special.

Provided by DebbiF

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Tomato, Arugula (Rocket) & Parmesan Salad image

Steps:

  • Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
  • In small bowl, mix together oil, vinegar, salt and pepper.
  • Pour over salad and toss well.
  • Scatter Parmesan shavings on top to serve.

Nutrition Facts : Calories 311.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 330.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 11.2

8 ounces baby greens
1 bunch arugula, trimmed
10 ounces grape tomatoes, each cut lengthwise in half
1/2 cup pine nuts, toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 ounces parmesan cheese, shaved with a vegetable peeler
salt and pepper

ARUGULA, RADICCHIO AND PARMESAN SALAD

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9



Arugula, Radicchio and Parmesan Salad image

Steps:

  • Place the arugula, radicchio and endive in a medium bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

ARUGULA SALAD WITH PARMESAN

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories     easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5



Arugula Salad With Parmesan image

Steps:

  • Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
  • Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

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