Best Arugula Rocket Salad Recipes

WILD ROCKET (ARUGULA) AND PARMESAN SALAD

Steps:

• Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
• Sprinkle salad with Parmesan cheese shavings and toss again to serve.

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE

Steps:

• Place the butter, vinegar and sugar in a frying pan over medium heat.
• When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
• Place the rocket on serving plates and top with the pear and walnuts.
• Spoon over the pan juices and top with the blue cheese.

TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD

Steps:

• Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
• In small bowl, mix together oil, vinegar, salt and pepper.
• Pour over salad and toss well.
• Scatter Parmesan shavings on top to serve.

ARUGULA (ROCKET), BEET, AND GOAT-CHEESE SALAD

Steps:

• In a small bowl, whisk together shallot, vinegar, orange juice, and oil; season with salt and pepper. Place beets in a small bowl. Pour 1/3 of the dressing over beets; toss to coat.
• Place walnuts in a shallow dish. With your hands, form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into disks.
• Place arugula and romain lettuce in a large bowl. Drizzle greens with remaining dressing, and toss to combine. Divide among plates, and top each serving with some of the sliced beets and 3 goat-cheese disks.

ARUGULA (ROCKET) AND PARMESAN SALAD

Steps:

• Cut off the arugula stems.
• Tear the leaves into bite sized pieces.
• In a large bowl, whisk together the oil, vinegar, and salt and pepper to taste.
• Add the arugula and toss well.
• Pile the salad on two plates.
• With a vegetable peeler, shave the cheese over the salad.

ROCKET (ARUGULA), PEAR AND WALNUT SALAD

Steps:

• Dressing:.
• Place the molasses in a small bowl and add enough water to make it a thinner dressing consistency.
• Add the cinnamon and garlic and set aside while you assemble the salad.
• Salad:.
• Lay the rocket leaves on a flat platter, then arrange the remaining ingredients over the top. Spoon the dressing over and serve.

ARUGULA (ROCKET) SALAD

Steps:

• get some fresh rocket leaves and place in a salad bowl.
• mix together very small quantities of finest quality ex virgin olive oil and the oldest balsamic you can afford.
• shake well and pour just enough over the salad to moisten the leaves and work through with your hands.
• slice, very thinly some fresh parmesan reggiano on top-enjoy-this is heaven.

A SALAD OF ARUGULA (ROCKET), CHERRY TOMATOES AND SESAME SEED

Steps:

• Put the arugula and cherry tomato halves into a large bowl.
• Keep in refrigerator until ready to serve.
• Whisk all the dressing ingredients until emulsified and dress the salad.
• Toss well to coat and distribute amongst 4 salad plates.
• Sprinkle sesame seeds over top.

LEMON, FENNEL, AND ROCKET (ARUGULA) SALAD

Steps:

• Cut the lemons and oranges into thin slices, removing any seeds.
• Thinly slice the fennel.
• Wash and dry the rocket leaves and tear them into small pieces.
• Chill all ingredients while making the Toasted Sesame Dressing: heat the sesame oil in a small pan over medium heat. Add the sesame seeds and cook, stirring constantly until lightly golden. Remove from heat and cool. Pour mixture into a small container. Whisk in the white wine vinegar and mustard, and season with salt and black pepper.
• Combine the fruit, fennel, rocket, pecans, and olives in a shallow serving bowl. Drizzle with the dressing.

LENTIL, BEETROOT AND ROCKET (ARUGULA) SALAD

Steps:

• At Home: combine lentils and beetroot. Toss in vinegar.
• At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.

360 ROCKET SALAD (ARUGULA)

Steps:

• For the Apple Cider Dressing:
• Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl.
• Add Calvados and shake in jar or whisk well in bowl. (Makes 1 1/4 cups).
• For the Salad:
• Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, arugula, cheese and apple slices in large salad bowl. Toss with dressing and serve.

ARUGULA (ROCKET) SALAD WITH WARM BACON AND APPLE VINAIGRETTE

Steps:

• Place the arugula in a large bowl.
• Add the apple cider vinegar, salt and pepper and toss well; set aside.
• Heat the vegetable oil in a frying pan on medium heat.
• Add the bacon and cook until just crisp.
• Add the apple slices and heat through.
• Pour immediately over the arugula and toss well.
• Divide among 4 heated plates and serve immediately.

ARUGULA (ROCKET), FIG, & BLEU (BLUE) CHEESE SALAD

Steps:

• Combine first 3 ingredients in a large bowl. Combine lemon juice, oil, salt, and pepper; stir well with a whisk.
• Gently toss lettuce mixture with lemon juice mixture.
• Sprinkle with bleu cheese.
• Sometimes I just use field greens with this salad if I can't find the other .
• I have also added candied pecans, yellow raisins and dried cranberries which was also a hit.