Arugula Puree Recipes

ILLINOIS RABBIT WITH WILTED ARUGULA, GOAT CHEESE, NUTS, AND ARUGULA PUREE

Steps:

• In a large skillet, heat the grapeseed oil over medium heat. Season the rabbit loins with salt and pepper, and add the rabbit loins to the pan. Saute the rabbit to desired degree of doneness. With tongs, remove the meat from the heat and season with additional salt and pepper, if desired. Let the meat rest for 90 seconds before thinly slicing on the bias.
• Evenly divide the Wilted Arugula Salad among 4 dinner plates, arranging it in the center of each plate. Place the rabbit slices in a pinwheel manner over the salad. Spoon the arugula sauce around the plate. Place a goat cheese quenelle on each plate, and sprinkle with the chopped walnuts. Top with freshly ground black pepper and spoon the reserved cooking juices around the plate.
• Heat the olive oil in a medium saute pan over medium-high heat. Add the shallot and garlic, and saute for 1 minute. Add the eggplant and cook for 2 minutes. Add the vinegar, wine, pear, roasted onion and arugula. Cook for 2 more minutes, or until the arugula is just wilted. Season, to taste, with salt and pepper. Reserve any cooking juices that remain in the pan.
• In a small bowl, combine all the ingredients with a wooden spoon. Season, to taste, with salt and pepper. Using a small metal spoon and the palm of your hand, form quenelles of the goat cheese mixture.
• In a food processor or blender, puree all of the ingredients together with just enough water to puree smoothly. Pass the puree through a fine mesh sieve. Season to taste with salt and pepper. Warm the puree slightly in a heatproof bowl over simmering water just prior to serving.

ARUGULA PUREE

Steps:

• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer arugula to the ice bath to stop cooking. Working in batches, remove arugula from ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
• Transfer arugula to the jar of a blender. Add oil, remaining 1/4 teaspoon salt, and pepper; puree until mixture is smooth and resembles a thick pesto with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

ARUGULA LEMONADE

Steps:

• Combine the lemonade and arugula in a blender. Blend on high until the arugula is pureed. Strain the lemonade into a pitcher. To serve, pour over ice and garnish with a lemon wheel.

PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE

Steps:

• Make purée:
• Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
• Make tomato sauce:
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
• Cook and serve pasta:
• Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

BRUSCHETTA WITH CHICKPEA PUREE AND CHOPPED ARUGULA SALAD

Steps:

• Make toasts: Put oven rack in middle position and preheat oven to 425°F.
• Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1 teaspoon oil. Bake until golden, about 12 minutes.
• Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).
• Assemble bruschette: Spread toasts with chickpea purée and serve topped with arugula salad.

ARUGULA PUREE

Steps:

• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
• Transfer the arugula to the jar of a blender. Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

ARUGULA MAYONNAISE

Steps:

• In a small bowl, whisk together egg yolk, mustard, vinegar and large pinch of salt. Beginning a drop at a time, whisk in oils. As it emulsifies, add oil a little faster in a slow, steady stream. When mixture is thick, taste, and adjust seasoning. It should be highly seasoned.
• Transfer mixture to a blender or food processor, add arugula, and puree. (Add a tablespoon of water, if necessary, to get arugula flowing.) Taste, and adjust seasoning before serving.