SMOKY ARUGULA AND APPLE SALAD
Provided by Giada De Laurentiis
Yield 4 to 6 servings
Number Of Ingredients 8
- Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
- Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.
GREEN APPLE, GRAPE AND ARUGULA SALAD WITH STILTON VINAIGRETTE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 15
- Toss together salad ingredients green apple, grapes, and arugula with Stilton Vinaigrette, adding dressing gradually to achieve desired degree of coating. Pile high on service plate or in large salad bowl. Garnish with chopped pecans and Stilton sprinkled across top of salad. For the Stilton Vinaigrette: In small bowl, whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, cayenne, and sugar. Gradually whisk in oil. Mix in Stilton. Place in clean container, label, date and store refrigerated. Makes 3½ cups.
ARUGULA SALAD WITH OLIVES, PANCETTA, AND PARMESAN SHAVINGS
Yield Makes 2 servings
Number Of Ingredients 6
- Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
- Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.
PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 12
- Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
- Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
- Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.
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1789 APPLE ARUGULA SALAD WITH AGED GOUDA AND CRISPED PANCETTA
1789 apple arugula salad with aged gouda and crisped pancetta is the best in all recipes for special occassion. The recipe will be cooked in 45 minutes with our below shared ingredients, steps and other information which we are sharing for 1789 apple arugula salad with aged gouda and crisped pancetta.
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