Arugula Apple And Radish Salad With Cider Vinaigrette Recipes

SMOKY ARUGULA AND APPLE SALAD

Smoky Arugula and Apple Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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.

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

Ingredients

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 RADISHES AND CAPER VINAIGRETTE

Arugula Salad with Radishes and Caper Vinaigrette image

Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon drained capers, rinsed and coarsely chopped
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions

Steps:

Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.

ARUGULA AND RADISH SALAD

Arugula and Radish Salad image

This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 to 5 bunches arugula (1 1/4 pounds total; thick stems removed), washed well and dried
1 bunch radishes (8 ounces), sliced

Steps:

In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Nutrition Facts : Calories 54 g, Fat 4 g, Fiber 1 g, Protein 2 g

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