ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
- Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
- Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
- To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
STRAWBERRY ARUGULA SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the olive oil, champagne vinegar, Dijon mustard, honey, salt and pepper to a large serving bowl. Whisk to combine, then add the sliced onions. Stir the onions to coat them in the dressing. Let the onions marinate in the dressing until they are brighter in color and slightly softened, 15 to 20 minutes.
- Add the arugula and strawberries to the bowl with the marinated onions. Toss to combine. Top with the toasted pine nuts and freshly grated Parmesan. Serve immediately.
ARUGULA SALAD WITH GRILLED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
- For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
- To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
- *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.
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
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.
LAYERED FRUIT AND ARUGULA SALAD
This flavor-filled version of layered fruit salad tastes delicious, and it's so beautiful, you can skip the flowers for your next gathering--just use this as your centerpiece!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, toss grapes and honey. Arrange on cookie sheet. Roast 20 to 30 minutes, stirring once, until grapes burst and begin to caramelize.
- Meanwhile, in large bowl, beat sherry vinegar, olive oil and salt with whisk. Set aside.
- Add grapes and any syrup remaining on cookie sheet to vinegar mixture; stir. Cool completely.
- Layer as follows. Using slotted spoon, carefully transfer grapes to 3-quart trifle dish or bowl. Place arugula on top of grapes, mounding in center.
- Core and thinly slice pears; add them to vinegar mixture, and toss to coat. Using slotted spoon, transfer pears to bowl, spreading them evenly on top of arugula. Discard any remaining liquid. Place chèvre evenly on top of pears; scatter cherries and hazelnuts on top.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 49 g, TransFat 0 g
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