Arugula With Lemon And Olive Oil Recipes

ARUGULA WITH PARMESAN

Provided by Ina Garten

Categories appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

Arugula with Parmesan image

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.

Ingredients

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

ARUGULA WITH LEMON AND OLIVE OIL

Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Arugula Summer Vegan Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

Arugula with Lemon and Olive Oil image

Steps:

Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.

Ingredients

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Chopped Salad of Romaine, Arugula, Dill and Lemon image

Steps:

In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

Ingredients

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

ARUGULA SALAD WITH LEMON DRESSING

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Arugula Salad with Lemon Dressing image

Steps:

In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g

Ingredients

Zest and juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 pound (2 to 3 bunches) arugula
2 ounces Parmesan cheese

ARUGULA WITH LEMON AND OLIVE OIL

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

Provided by Bev I Am

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Arugula with Lemon and Olive Oil image

Steps:

Toss together arugula, lemon juice, and salt in a bowl.
Drizzle with oil and toss to combine well.

Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4

Ingredients

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

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.

Ingredients

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

More about "arugula with lemon and olive oil recipes"

ARUGULA SALAD WITH LEMON DRESSING - COOKING FOR MY SOUL

Web Apr 9, 2021 4 to 5 cups baby arugula Zest of 1 medium lemon 1 tablespoon freshly squeezed lemon juice - plus more to taste ⅓ cup …
From cookingformysoul.com
5/5 (1)
Total Time 10 mins
Category Salad, Side Dish
Calories 176 per serving

Make the lemon dressing: In a mason jar, combine the lemon juice and olive oil. Shake vigorously and season with salt and pepper to taste. Adjust the flavors to taste: for more acidity, add some more lemon juice. If too acidic, add more olive oil. Note: I like my dressings less acidic, so I always use less lemon juice, so feel free to adjust to taste.
In a bowl, toss the arugula with the prepared lemon dressing and the 2 tablespoons of grated parmesan cheese.
Garnish with lemon zest and more parmesan cheese (I garnished it with shaved parmesan). Tip: to shave parmesan cheese, use a vegetable peeler.

Arugula With Lemon And Olive Oil Recipes

ARUGULA WITH PARMESAN

ARUGULA WITH LEMON AND OLIVE OIL

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

ARUGULA SALAD WITH LEMON DRESSING

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

ARUGULA WITH LEMON AND OLIVE OIL

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

ARUGULA SALAD WITH PARMESAN

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