Gruyere And Cheddar Frico With Arugula Salad Recipes

MUSHROOM AND CHEDDAR FRITATTA AND ARUGULA SIDE SALAD

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
• Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
• Arugula Salad:
• 1 large bunch arugula leaves, washed and dried
• 1/4 cup olive oil
• 1 lemon, juiced
• 10 grinds black pepper
• Couple pinches salt
• Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

CHEDDAR FRICO

Steps:

• Preheat oven to 375°F.
• In a bowl, toss all ingredients together. Drop by tablespoons onto baking sheets lined with parchment paper or Silpat baking liner, 6 per sheet, and spread into 3" circles.
• Bake until golden and bubbling, 10-12 minutes. Transfer to plate with thin metal spatula. Allow to cool. Store in airtight container, separated by layers of parchment paper.

SIMPLE ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
• Let cool and chop pecans; set aside.
• In a serving bowl, toss together arugula, sliced peach, and cheddar.
• Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
• Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
• Serve with additional vinaigrette, if desired.

GRUYERE AND MUSHROOM PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
• Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
• Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.