Arugula Salad Insalata Di Rucola Recipes

ARUGULA PESTO: PESTO DI RUCOLA

Arugula Pesto: Pesto Di Rucola image

Provided by Food Network

Time 10m

Yield about 2 cups

Number Of Ingredients 10

Ingredients

5 cloves garlic
2 anchovy fillets
1/4 cup capers
1/2 pound baby arugula
1/2 cup grated Parmigiano-Reggiano
1 1/2 lemons, juiced
1/2 cup extra-virgin olive oil
Pinch salt
Pinch pepper
Bread, crackers, or pasta, for serving

Steps:

Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.

INSALATA DI RUCOLA E PERA

Insalata Di Rucola E Pera image

Provided by Food Network

Categories dessert

Time 50m

Number Of Ingredients 12

Ingredients

2 whole bartlett pears, sliced and marinated in lemon and sugar
3 bunches of arugula, cleaned and dry
Citronette dressing, recipe follows
Caramelized walnuts, recipe follows
2 ounces shaved Parmesan
1 quart extra-virgin olive oil
1 1/2 cups lemon juice
1 cup sugar
4 tablespoons water
2 tablespoons butter
1 cup toasted walnuts
2 ounces honey

Steps:

Layer bottom of plate with marinated pears. Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears. Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color. Mix in the butter and let thicken.. Add walnuts, mix until caramelized. Toss well. Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts. Place on sheet pan and let cool.

WILD ARUGULA SALAD

Wild Arugula Salad image

Ben Ford, executive chef at Ford's Filling Station, serves this salad alongside his Herb-Roasted Hen.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 4

Ingredients

2 cups wild arugula
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground black pepper

Steps:

Place arugula in a large bowl; drizzle with olive oil and lemon juice. Season with salt and pepper and toss to combine.

EASY ARUGULA SALAD

Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD

Arugula Salad image

Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 teaspoons fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
2 teaspoons extra-virgin olive oil
3 cups (about 4 ounces) baby arugula
1 small red onion, halved and cut into paper-thin half-moons

Steps:

Put lemon juice, salt, and pepper in a medium bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add arugula and onion; toss.

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