Arugula Salad With La Tur Dressing Recipes

ARUGULA SALAD WITH LA TUR DRESSING

Arugula Salad With La Tur Dressing image

Update the standard, ubiquitous blue cheese salad dressing to give it a more luscious consistency and a softer, milkier flavor, just the thing for drizzling over a bed of baby arugula, fresh figs and crisped prosciutto.

Provided by Suzanne Lenzer

Categories dinner, lunch, quick, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 to 4 slices prosciutto di Parma
4 ounces La Tur cheese, at room temperature
3 tablespoons buttermilk
2 tablespoons extra-virgin olive oil
1 teaspoon Champagne vinegar
Fine sea salt
1 7-ounce package baby arugula
6 to 8 fresh figs, quartered

Steps:

Heat oven to 400 degrees. Place prosciutto on a foil-lined baking sheet and cook until crisp, turning once, about 15 minutes.
Meanwhile, in a blender, combine La Tur, buttermilk, olive oil, vinegar and 2 tablespoons water and purée until very smooth. Add a bit more water if needed to reach a pourable consistency. Season to taste with salt.
Mound the arugula on 4 salad plates. Divide figs and prosciutto evenly among plates and drizzle with dressing.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 573 milligrams, Sugar 16 grams, TransFat 0 grams

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

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.

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