Time 20m Yield 4 Number Of Ingredients 7 Steps:
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously. In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.
Time 5m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary. Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar. For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute. Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.
Time 5m Yield 6 servings Number Of Ingredients 6 Steps:
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Time 5m Yield 3 servings Number Of Ingredients 3 Steps:
Wash arugula, remove tough stems and dry. In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.
Time 30m Yield 4 Number Of Ingredients 19 Steps:
Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute. Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds. Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth. Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture. Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.
Time 20m Yield 4 Number Of Ingredients 16 Steps:
Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks. Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.
Time 5m Yield 2 servings Number Of Ingredients 3 Steps:
Wash, trim and dry arugula. Whisk vinegar and oil and toss with arugula.
Yield Makes 6 Servings Number Of Ingredients 9 Steps:
Make vinaigrette: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using. Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot. Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.
Number Of Ingredients 10 Steps:
Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.
