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Arugula and Tomato Salad with Balsamic dressing Perfect for summer tomato season, this salad is a strong mix of flavors - tangy balsamic vinegar, peppery fresh arugula, and sweet ripe tomatoes. Crumble in some cheese to bring it all together and serve with grilled meat for a full meal. Salad:
arugula
fresh tomatoes, chopped or halved if small
optional: crumbled mozzarella, feta or goat cheese
Dressing:
1/2 cup tomato juice
1/3 cup balsamic vinegar
2 T maple syrup
1 tablespoon minced fresh rosemary or basil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil

Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Original recipe
chickenmilanese_sm.jpgPan-fried breaded chicken topped with a salad of arugula, corn, tiny potatoes, and cherry tomatoes in a light lemon honey vinaigrette. One of my absolute favorite summer dishes, with a very pretty presentation.

For the salad:
5 to 6 fingerling potatoes
1 ear corn
1 1/2 cups cherry tomatoes, halved
2 large handfuls of baby lettuce or arugula (or a mix), washed and dried
optional: 3/4 cup sliced hearts of palm
juice of 1 lemon
4 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 cup olive oil
2-3 tablespoons honey
salt and pepper
2 ounces ricotta salata or fresh mozzarella, cubed
For the chicken:
4 skinless, boneless chicken breasts, pounded thin (about 1/4 inch)
salt and pepper
1/4 cup olive oil
2 eggs, beaten
1 1/2 cups fresh breadcrumbs
juice of 1/2 lemon
For the salad:
Bring a small pot of water to boil. Have a bowl of ice water off to the side. Add the fingerling potatoes to the pot and cook for 8 to 10 minutes, until one can be sliced in half easily. Remove the potatoes from the pot with a slotted spoon and put in the ice bath until cool. Remove, pat dry, and slice into 1/4-inch rounds.

Cook the ear of corn, in its husk, in the microwave- on high for 3 minutes. Remove, allow to cool for 5 to 10 minutes, then shuck. Cut the kernels off the cob and add to a bowl with the potatoes, tomatoes, lettuces, and hearts of palm. (note: can use canned or frozen corn)

Make the vinaigrette. Combine the lemon juice, vinegar, and mustard in a bowl and whisk to combine. Season with salt and pepper. Slowly stream in the olive oil while whisking vigorously. Add honey to taste. Set aside until the chicken is cooked (you'll dress the salad and use the ricotta salata when you plate the food).

For the chicken:
Season the chicken breasts generously with salt and pepper. Heat the oil in a very large (14-inch) skillet over high heat. Pour the beaten eggs into a shallow pie plate. Pile the breadcrumbs onto a plate or in another pie plate and season with salt and pepper (mix the salt and pepper in with your fingers).

Working with one chicken breast at a time, dip it into the eggs, then allow the excess to drip off. Place it in the breadcrumbs and coat on both sides, then gently lay the chicken breast into the pan. Repeat with remaining chicken breasts. Cook the chicken for about 4 minutes on each side, flipping carefully with tongs, until the breadcrumbs are a deep golden color and crispy. Remove the chicken from the pan, set on a plate, and squeeze the lemon juice over them.

To serve, toss the salad with the vinaigrette. Place one chicken breast on each plate and top with the salad. Crumble the ricotta salata on top of each salad and season with salt and pepper.

Original recipe
cornbreadsalad_sm.jpgA great filling salad with three types of greens and a creamy buttermilk lime dressing with a hint of honey. Cornbread croutons add crunch and a southern flair.

Cornbread, cut into 1-inch cubes
Lettuce
Arugula
Spinach
Tomatoes, chopped
Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Place lettuce, greens, 3 cups of toasted corn bread and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

3/4 cups buttermilk
5 tablespoons freshly squeezed lime juice (1 1/2 limes)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2-1 tablespoon honey
1/4 cup finely minced fresh basil or cilantro
1/4 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced green onions
1/2 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.

Original recipe


cherry_salad.jpgThis is a nice non-dessert way to use ripe summer cherries. Crushed cherries and balsamic vinegar combine to make a nice, light dressing for peppery arugula and crusty olive oil croutons. Like most salad recipes, the measurements are approximate.

A few pieces of rustic bread, preferably a day old
olive oil
1/2 pound cherries, halved and pitted
1/8 tsp pressed or crushed garlic
balsamic vinegar
salt
black pepper
arugula
crumbled strong white cheese (feta, goat cheese, Parmesan, or other)
Preheat oven to 400 degrees.
Trim crust from bread, and discard the crust.  Tear the bread into rough, bite-size pieces (you should have about 4 cups, total). Dump the bread onto a rimmed baking sheet, and drizzle (or spray) it with olive oil.  Toss to coat and sprinkle with salt (and garlic powder if not using fresh garlic). Bake until crispy and golden in spots, shaking the pan once, 5 to 10 minutes.
Meanwhile, put about one-third of the cherries in a large bowl and mash them lightly with a fork to release their juices. Add 2 tsp balsamic vinegar and mix. Add 1 tsp. olive oil and a pinch or two of salt and mix again. Add a few handfuls of arugula and toss. Taste, and adjust the vinegar, oil and salt as needed. Sprinkle with a tsp. of sugar if it needs more sweetness.
When the bread is nicely toasted, turn it into a bowl. While it is still hot, add the crushed garlic and toss well.  Set the bowl aside to cool for a minute or two, add to the salad, and toss. Finish with a generous amount of crumbled cheese and a few grinds of the pepper mill, and serve.

Original recipe