Arugula Salad Insalata Di Rucola Recipes

Steps:

• Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.

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.

Steps:

• Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
• Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
• In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.

Steps:

• Place arugula in a large bowl; drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine.