ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a griddle over a hot grill or burner, or preheat an indoor grill.
- Combine arugula, half the pistachios, and basil in a large bowl.
- Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
- Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
- Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams
WILD ARUGULA AND CHICKPEA SALAD
Provided by Bobby Flay
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the arugula, fennel, chickpeas, tomatoes and dill in a large shallow bowl. Whisk together the lemon juice and olive oil and season with salt and pepper. Toss the salad with the dressing and top with the shaved cheese.
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
FENNEL-ARUGULA SALAD WITH ORANGES
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
- Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.
Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
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