Serves 4
5 oz. Arugula, cleaned and chilled
1 oz. fresh Spinach
4 tomatoes
1/4 lb. of mozzarella, fresh sliced
1/4 cup of walnut pieces or halves, toasted
1/8 cup olive oil
1/8 cup walnut oil (optional)
1/16 cup balsamic vinegar
Arrange the arugula and spinach on a platter or individual salad plates. Place the sliced tomatoes and mozzarella overlapping slightly. Sprinkle with salt and pepper, then add the correct amount of vinaigrette and garnish with walnuts
Recipes By Ingredient, The Recipes, arugula, salad dressings, salads, side dishes, spinach, tomatoes
from Danielle Adams
1 bunch of Arugula
4 Slices or more of Prosciutto - chopped
½ Red Onion Sliced Paper Thin
1 Container of Baby Tomatoes – mixed variety is best
For Dressing:
1 Meyer Lemon - you may have to look in the specialty section for this
1 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon turbinado sugar
1/2 teaspoon fresh ground black pepper
Assemble the salad using the first ingredients – toss all ingredients. Zest the Meyer Lemon and juice it also. Then add the lemon juice with the rest of the dressing ingredients and pour over the salad – use as little or as much as you prefer. It’s a perfect simple summer salad!
Note: This dressing makes a great marinade for grilled asparagus and blanched green beans too!
Recipes By Ingredient, arugula, marinades, onions, salad dressings, salads, tomatoes
from Danielle Adams
Serves 6
3 pounds russet potatoes, peeled, quartered
1/4 cup butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese, crumbled
1 cup packed chopped arugula leaves
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.
Recipes By Ingredient, The Recipes, arugula, potatoes, side dishes
(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
Serves 4.
Once it gets hot out, those farmers who’ve been providing you with tender, small arugula my suddenly start bringing big, overgrown bunches to market. The leaves are too spicy to enjoy in a salad, and the stems are way too stringy to eat, but the leafy material can be plucked from the stems and cooked.
Sheep’s milk, as well as cow’s milk-ricotta is a good match with the peppery arugula.
Sea salt and freshly ground pepper
½ pound whole wheat spaghetti
1 large bunch or bag (about ½ pound) mature arugula
3 tablespoons olive oil, plus extra virgin to finish
1 plump garlic clove, chopped
several pinches red pepper flakes
½ cup walnuts , toasted and chopped
½ cup sheep’s milk ricotta
freshly grated pecorino cheese
- Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do not dry.
- Warm the oil in a large skillet with the garlic and pepper flakes. Cook over
medium heat until the garlic turns light gold, a minute or so, then add the arugula
with the water clinging to its leaves. Season with a few pinches of salt and cook
until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the
pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper
and serve with extra virgin olive oil drizzled over the top.
arugula, garlic
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