Parmesan Tart W Arugula Salad Braidwoods Restaurant Scotland Recipes

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RESTAURANT STYLE ARUGULA SALAD



Restaurant Style Arugula Salad image

Provided by Rachel Farnsworth

Categories     Salad

Time 5m

Number Of Ingredients 8

5 ounces baby arugula
1/4 cup shaved parmesan
1/4 cup extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sugar
1 clove garlic (crushed)

Steps:

  • In a large salad bowl, toss arugula with shaved parmesan.
  • In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar, and olive oil.
  • Pour dressing over arugula and toss to coat.

Nutrition Facts : Calories 188 kcal, Carbohydrate 8 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 180 mg, Sugar 1 g, ServingSize 1 serving

ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA, RADICCHIO AND PARMESAN SALAD



Arugula, Radicchio and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

8 ounces baby arugula
1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese

Steps:

  • Place the arugula, radicchio and endive in a medium bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.

PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD



Parmesan-Crusted Chicken With Arugula Salad image

This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!

Provided by LifeIsGood

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1/2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese, divided (I've used store-bought in a pinch)
1/2 teaspoon water
4 cups packed arugula (I've also used a spring mix)
1 cup cherry tomatoes, halved

Steps:

  • Preheat the oven to 475 degrees.
  • In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
  • Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
  • Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
  • Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
  • Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
  • Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
  • Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
  • Spoon the salad onto plates, top with the chicken and serve!

Nutrition Facts : Calories 291.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 119.9, Sodium 438.4, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 41.9

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