Food 2: Arugula

Showing posts with label Arugula. Show all posts

Monday, December 9, 2013

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

2 Tbs. apple cider vinegar

2 Tbs. honey

1 tsp. Dijon mustard

6 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

6 medium carrots (1 lb.)

1 medium celery root (3/4 to 1 lb.)

6 lightly packed cups baby arugula (about 6 oz.)

3/4 cup sliced almonds, toasted

1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

For the vinaigrette

3 Tbs. seasoned rice vinegar

2 Tbs. fresh lemon juice

2 Tbs. extra-virgin olive oil

1 Tbs. fragrant honey, such as wild flower or orange blossom

1 Tbs. finely chopped shallot

Kosher salt and freshly ground black pepper to taste

For the asparagus

3/4 lb. thick asparagus, trimmed

3 cups baby arugula

1/2 cup toasted, peeled, and chopped hazelnuts

2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)

Make the vinaigrette

Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.

Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.

Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.

Wild Arugula Salad with Salami Picante and Pecorino

Salami picante, a chorizo-like salami, provides a spicy counterpoint to the potent arugula, sweet shaved fennel and mellow, nutty pecorino in this salad.

1⁄2 clove garlic, pounded to a paste with a pinch of salt

1-1⁄2 Tbs. red-wine vinegar or freshly squeezed lemon juice; more as needed

1⁄4 cup extra-virgin olive oil

1 bulb fennel, trimmed

4 large handfuls arugula, preferably wild, about 5 oz., washed and dried

Kosher salt

4-oz. piece of stick salami, preferably salami picante, cut into 1⁄8- to 1⁄4-inch dice

3 oz. aged Tuscan Pecorino, cut into 1⁄8- to 1⁄4-inch dice

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt or vinegar if necessary.

Just before serving, use a mandolin to slice the fennel thinly. In a large work bowl, combine the shaved fennel with the arugula, salami, and cheese, and season with salt. Gently toss with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

1 medium ripe tomato, cored and chopped (about 1 cup)

1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered

5 oz. baby arugula (about 5 cups lightly packed)

2 Tbs. red wine vinegar

2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

For the vinaigrette

3 Tbs. seasoned rice vinegar

2 Tbs. fresh lemon juice

2 Tbs. extra-virgin olive oil

1 Tbs. fragrant honey, such as wild flower or orange blossom

1 Tbs. finely chopped shallot

Kosher salt and freshly ground black pepper to taste

For the asparagus

3/4 lb. thick asparagus, trimmed

3 cups baby arugula

1/2 cup toasted, peeled, and chopped hazelnuts

2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)

Make the vinaigrette

Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

8 oz. fresh goat cheese

1 cup plain panko

1 Tbs. minced fresh flat-leaf parsley

1 tsp. dry mustard, such as Coleman’s

Kosher salt and freshly ground black pepper

1 large egg

1 cup vegetable oil

2 Tbs. sherry vinegar

1-1/2 tsp. pure maple syrup

1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil

1/2 small head radicchio, cored and thinly sliced (about 3 cups)

3 oz. baby arugula (about 3 cups)

12 oz. seedless red grapes, halved (about 2 cups)

1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Arugula Salad with Pears, Prosciutto & Aged Gouda

Aged Gouda is one of distinct flavors that make this arugula salad feel elegant and special. Gouda that’s been aged a couple of years takes on a rich, almost toffee-like character; the older it is, the drier and more intense the flavor becomes. (Don’t worry if it falls apart when you cut it.) I like Old Amsterdam brand. You could also use a good Comté, Gruyère, or Parmigiano-Reggiano.

2 Tbs. white-wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1/4 cup extra-virgin olive oil

5 to 6 oz. arugula, any large stems removed, leaves washed and dried (6 loosely packed cups)

2 medium ripe pears, peeled if you like, cored, and cut into 1-inch chunks

4 thin slices prosciutto, cut crosswise into 1/2-inch-wide ribbons

3 oz. aged Gouda, cut into 2-inch-long sticks (1 cup)

1 oz. walnuts, toasted and coarsely chopped (1/4 cup)

In a small bowl, whisk the vinegar, mustard, salt, and pepper. Slowly whisk in the oil.

In a large salad or mixing bowl, toss the arugula and the pears with half of the dressing. Divide among four plates, scatter the prosciutto and cheese on top of each salad, and drizzle with a little of the remaining dressing. Sprinkle on the nuts and serve immediately.

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

2 oz. soft goat cheese, at room temperature

1/3 cup buttermilk

2 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

2 Tbs. thinly sliced chives

Kosher salt and freshly ground black pepper

1/4 lb. baby arugula leaves

1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored

1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.

Fried Egg Pitas with Arugula

The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.

2 white or whole wheat pitas, halved crosswise

2 Tbs. extra-virgin olive oil; more for drizzling

4 large eggs

1/4 cup tapenade, store-bought or homemade

1 lightly packed cup baby arugula (about 3/4 oz.)

Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.

While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.

When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.

Porterhouse Steak with Arugula Salad

A fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.

1 2 inch-thick Porterhouse steak (2-3/4 lb.)

4 Tbs. extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground black pepper

1-1/2 Tbs. lemon juice

4 oz. baby arugula (5 cups)

1 oz. shaved Parmigiano-Reggiano (1/2 cup)

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Drizzle the steak with 1 Tbs. of the oil and season it all over with 1-1/4 tsp. salt and 1/2 tsp. pepper.

Lightly oil the grill grates. Grill the steak, flipping once, until nicely browned on each side and cooked to your liking (16 to 17 minutes total for rare; 19 to 20 minutes total for medium-rare; 22 to 24 minutes total for medium). Transfer the steak to a large platter or cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

Meanwhile, in a large bowl, whisk together the remaining 3 Tbs. oil with the lemon juice. Season to taste with salt and pepper. Add the arugula to the bowl and toss gently to coat with the dressing. Check for seasoning and adjust if necessary. Garnish the salad with the Parmigiano.

Sprinkle the steak with a pinch of salt. Slice the steak across the grain and divide between 4 dinner plates. Serve the arugula salad on the side.

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

2 oz. soft goat cheese, at room temperature

1/3 cup buttermilk

2 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

2 Tbs. thinly sliced chives

Kosher salt and freshly ground black pepper

1/4 lb. baby arugula leaves

1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored

1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

1 medium ripe tomato, cored and chopped (about 1 cup)

1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered

5 oz. baby arugula (about 5 cups lightly packed)

2 Tbs. red wine vinegar

2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers.

3 ears fresh corn, in their husks

2 red bell peppers

1 tomato, diced

1/2 garlic clove, chopped

1 Tbs. red wine vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

3 bunches arugula (about 8 cups), stems removed

3/4 cup imported black or green olives, for garnish

1-1/2 cups red and yellow cherry tomatoes, halved, for garnish

1 3-oz. piece Parmigiano-Reggiano cheese

Prepare a charcoal grill.

Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.

In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.

On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Wild Mushroom and Arugula Risotto

Make a comfort meal of a classically comforting dish. This creamy risotto gets its deep flavor from chicken broth, dry sherry, peppery arugula, and wild mushrooms. Bulk dried mushrooms typically include more exotic types like oyster, shiitake, and morel.

1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid

5 cups lower-salt chicken broth

4 Tbs. unsalted butter

1 medium yellow onion, finely diced (about 1 cup)

Kosher salt

1-1/2 cups Carnaroli or Arborio rice

1/2 cup dry sherry

3 oz. baby arugula (4 cups, loosely packed)

1 cup freshly grated Parmigiano-Reggiano or Grana Padano

1/3 cup sliced chives

Freshly ground black pepper

Heat the mushroom soaking liquid with the chicken broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute.

Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.

Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total—you may or may not need all of the broth. Stir in the arugula, Parmigiano, all but a couple tablespoons of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 minute. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

Kosher salt

One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)

1 pint grape tomatoes

3 Tbs. extra-virgin olive oil

Freshly ground black pepper

9 large fresh sage leaves

4 large cloves garlic, peeled

6 thin slices prosciutto (about 4 oz.)

12 oz. dried orecchiette

5 oz. baby arugula (5 lightly packed cups)

3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Arugula, Carrot & Celery Root Salad with Almonds

2 Tbs. apple cider vinegar

2 Tbs. honey

1 tsp. Dijon mustard

6 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

6 medium carrots (1 lb.)

1 medium celery root (3/4 to 1 lb.)

6 lightly packed cups baby arugula (about 6 oz.)

3/4 cup sliced almonds, toasted

1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

8 oz. fresh goat cheese

1 cup plain panko

1 Tbs. minced fresh flat-leaf parsley

1 tsp. dry mustard, such as Coleman’s

Kosher salt and freshly ground black pepper

1 large egg

1 cup vegetable oil

2 Tbs. sherry vinegar

1-1/2 tsp. pure maple syrup

1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil

1/2 small head radicchio, cored and thinly sliced (about 3 cups)

3 oz. baby arugula (about 3 cups)

12 oz. seedless red grapes, halved (about 2 cups)

1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

8 oz. fresh goat cheese

1 cup plain panko

1 Tbs. minced fresh flat-leaf parsley

1 tsp. dry mustard, such as Coleman’s

Kosher salt and freshly ground black pepper

1 large egg

1 cup vegetable oil

2 Tbs. sherry vinegar

1-1/2 tsp. pure maple syrup

1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil

1/2 small head radicchio, cored and thinly sliced (about 3 cups)

3 oz. baby arugula (about 3 cups)

12 oz. seedless red grapes, halved (about 2 cups)

1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

2 oz. soft goat cheese, at room temperature

1/3 cup buttermilk

2 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

2 Tbs. thinly sliced chives

Kosher salt and freshly ground black pepper

1/4 lb. baby arugula leaves

1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored

1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette

3 ears fresh corn, in their husks

2 red bell peppers

1 tomato, diced

1/2 garlic clove, chopped

1 Tbs. red wine vinegar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

3 bunches arugula (about 8 cups), stems removed

3/4 cup imported black or green olives, for garnish

1-1/2 cups red and yellow cherry tomatoes, halved, for garnish

1 3-oz. piece Parmigiano-Reggiano cheese

Prepare a charcoal grill.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.

In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.