ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
ARUGULA SALAD WITH FRIED GORGONZOLA
Little fried balls of Gorgonzola turn a boring green salad into a mouthful of joy. For convenience, you can prepare and chill the cheese balls overnight so they are very firm before you fry them. To test the temperature of your oil, drop a small piece of bread into the pot. If it sinks to the bottom, the oil is not hot enough; if it rises slowly to the top and turns golden brown, it's just right for frying.
Yield 6 servings
Number Of Ingredients 9
Steps:
- Blend the Gorgonzola cheese in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Break the egg into a shallow dish and beat lightly to blend; put the bread crumbs in a second shallow dish. Using 1 rounded teaspoon of cheese for each, form the cheese into eighteen 1-inch balls. Working in batches, coat the balls with the beaten egg then with the bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 1 hour or overnight.
- Whisk the lemon zest, lemon juice, and garlic in a medium bowl to blend. Gradually whisk in the 1/3 cup of oil. Season the dressing to taste with salt and pepper.
- Heat 2 inches of oil in a small, heavy saucepan over medium heat. Working in batches, add the balls to the hot oil and fry just until golden brown, about 20 seconds. Using a slotted spoon, transfer the fried balls to paper towels to drain.
- Toss the arugula in a large bowl with enough dressing to coat the leaves. Season the salad to taste with salt and pepper. Mound the salad on plates and top each serving with a few of the hot fried Gorgonzola balls. Serve immediately.
WARM ARUGULA SALAD WITH GARLIC CROUTONS
Categories Salad Garlic Leafy Green Bake Sauté Arugula Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
- Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
- For salad:
- Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.
ARUGULA SALAD
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
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.
ARUGULA-FIG SALAD WITH CREAMY GORGONZOLA
This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.
Provided by Anastasia
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
- Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 9 g, Cholesterol 15 mg, Fat 15.9 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 219.3 mg, Sugar 6.4 g
ARUGULA, PEAR AND GORGONZOLA SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Wash and remove tough stems from arugula; dry.
- In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
- Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 8 grams
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