ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD
Steps:
- Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
- Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
- Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.
SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
- Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
- Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.
ARUGULA AND PEPPER SALAD
Steps:
- In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
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