PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- Preparation Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact. Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan. Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes. Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine. Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent. Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving. Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine. Divide pot pie among plates and serve salad alongside. Cooks' NoteAny brand frozen puff pastry works; the weight may vary, but either way, you'll have enough to work with.
ARUGULA AND PEA SALAD
This is from my Low-Carb Cookbook. Posting for ZWT3. I am posting the recipe for strawberry vinegar separately.
Provided by dicentra
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
- Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
- In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
- Drizzle over salad. Store any leftover dressing in the refrigerator.
Nutrition Facts : Calories 208.9, Fat 14, SaturatedFat 1.9, Sodium 91.5, Carbohydrate 16.8, Fiber 6.1, Sugar 6.3, Protein 6.2
ARUGULA AND PEA SALAD
Make and share this Arugula and Pea Salad recipe from Food.com.
Provided by prana9
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
- salted water for 3 minutes. Drain and cool.
- 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
- rows.
- 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
- and shake well. Drizzle over salad. Store any remaining dressing in the.
- refrigerator.
- To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
- chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
- reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
- vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
- a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
- tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
- refrigerator up to 6 months. Makes 11/4 cups.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 0.9, Sodium 43, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #salads #vegetables #american #easy #beginner-cook #diabetic #vegan #vegetarian #salad-dressings #dietary #low-sodium #low-cholesterol #low-carb #healthy-2 #low-in-something #greens #lettuces #chard
You'll also love