1789 Apple Arugula Salad With Aged Gouda And Crisped Pancetta Recipes

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SMOKY ARUGULA AND APPLE SALAD



Smoky Arugula and Apple Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt
1 apple, such as Fuji or Pink Lady, halved and cored
5 ounces baby arugula
1/2 cup chopped smoked almonds
1/4 cup dry ricotta cheese (see Cook's Note)

Steps:

  • 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



Green Apple, Grape and Arugula Salad with Stilton Vinaigrette image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15

4 cups green apple, quartered and sliced 1/8"
4 cups red or black seedless California grapes, slice in half
1 quart + 2 cups baby arugula
Stilton Vinaigrette (recipe follows)
6 tablespoons pecans, toasted and coarsely chopped
6 tablespoons Stilton cheese crumble
2 tablespoons lemon juice
3/4 cup cider vinegar
1½ teaspoons kosher salt
1/2 teaspoon black pepper, freshly cracked
2 tablespoons Dijon Mustard
1/4 teaspoon cayenne pepper
1 tablespoon sugar
2 cups olive oil (do not use extra virgin)
1½ cups Stilton cheese, crumbled

Steps:

  • 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.

SIMPLE ARUGULA AND APPLE SALAD



Simple Arugula and Apple Salad image

Categories     Salad     Sandwich     Apple     Arugula     Simmer     Boil

Yield Serves 6

Number Of Ingredients 11

One 5-ounce bag prewashed baby arugula
1 Fuji apple, cored, quartered, seeded, and thinly sliced
1/4 cup thinly sliced chives
1/4 cup Apple Cider Vinaigrette (recipe follows)
Apple Cider Vinaigrette
3/4 cup apple cider
1/3 cup apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon salt
1 cup olive oil
(makes 1 1/2 cups)

Steps:

  • Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
  • Apple Cider Vinaigrette
  • Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
  • Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
  • QUICK TIP
  • The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS



Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories     Salad     Cheese     Fruit     Leafy Green     Nut     Vegetarian     Quick & Easy     Lunch     Apple     Walnut     Arugula     Fall     Healthy     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

Steps:

  • Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
  • Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
  • Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
  • Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

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Top Asked Questions

How to make apple cider vinegar salad with arugula?
Place the reduced cider, apple cider vinegar, Dijon mustard, and Kosher salt in a small mixing bowl and whisk vigorously. While continuing to whisk, slowly drizzle in the olive oil. When ready to serve: Dress your salad before plating. Combine the arugula, apple, chives, and tomatoes in a large mixing bowl.
What are the best tips for making arugula salad?
Arugula salad with apple and pecan is one of the easiest salads to make. First, combine the salad ingredients -- arugula, apple, candied pecans, and feta -- in a large mixing bowl or serving dish. Then, make the dressing in a small bowl by stirring together the olive oil, honey, lemon juice, salt, and pepper.
What is in roasted Apple arugula salad?
This Roasted Apple Arugula Salad recipe is made with a delicious combination of spicy arugula, savory roasted apples with herbs, walnuts, and a fresh, lemony dressing. This post contains affiliate links. See our Disclosure Statement for more information.
How do you make apple and ricotta salad dressing?
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.

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