Arugula And Ricotta Salata Salad With Dijon Vinaigrette Recipes

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.

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA

Steps:

• Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
• Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

ARUGULA SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

ARUGULA SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

ARUGULA, APPLE, AND RADISH SALAD WITH CIDER VINAIGRETTE

Steps:

• Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD

Steps:

• Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

ARUGULA SALAD WITH ARTICHOKE, RICOTTA SALATA AND PUMPKIN SEEDS

Steps:

• Slice the top 1/3 off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
• Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
• Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.
• Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
• Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
• Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.

SALMON AND ARUGULA SALAD WITH DIJON VINAIGRETTE

Steps:

• Heat non stick skillet on medium/high heat.
• For dressing: In a large bowl combine dijon, horseradish, vinegar, salt, and pepper, and garlic. Whisk well. While wisking drizzle in 2 tablespoons olive oil.
• Drizzle a very small amount of oil (optional) onto fish filet. Sprinkle liberally with seasoning of choice.
• Cook salmon in skillet just until done turning once. If using thin fillets this should take very short amount of time, i.e. 2-5 minutes.
• Place arugula in bowl that dressing was made. Toss well to combine.
• Place dressed salad into two serving bowls. Top with carrot ribbons and hot cooked salmon.

ARUGULA SALAD WITH AVOCADO CITRUS VINAIGRETTE

Steps:

• Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks.
• Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.