Arugula Salad With Pesto Vinaigrette Recipes
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE
Provided by Tia Mowry
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
- Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.
ARUGULA SALAD WITH LIME VINAIGRETTE
This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you'll enjoy a wonderfully balanced meal.
Provided by Sam Sifton
Categories easy, lunch, quick, weekday, salads and dressings
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
- Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 1 gram
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