Time 20m Yield 8 servings (1/2 cup vinaigrette). Number Of Ingredients 12 Steps:
In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
Time 5m Yield 3/4 cup Number Of Ingredients 3 Steps:
In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
Yield Serves 4 Number Of Ingredients 12 Steps:
For dressing: Puree fresh lemon juice and chopped garlic in blender or food processor. With machine running, gradually add olive oil and blend until smooth. Add grated Parmesan cheese and blend until thickened. Season dressing to taste with salt and pepper. (Can be prepared 2 days ahead. Cover dressing tightly and refrigerate.) Preheat oven to 350°F. Spread bread slices with olivada. Place bread on cookie sheet. Bake until crisp and brown, about 10 minutes. Remove bread from oven and cool. Cut into 1-inch cubes. For salad: Combine greens in large bowl. Toss with vinaigrette dressing. Sprinkle salad with pine nuts and croutons and serve.
Time 5m Yield 1/2 cup Number Of Ingredients 5 Steps:
In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Time 10m Yield 8 Number Of Ingredients 8 Steps:
Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Vinaigrette:. Whisk first 7 ingredients in bowl to blend; gradually whisk in oil. Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using. Salad:. Mix all salad ingredients in large bowl. Toss with enough vinaigrette to cover. Tip: Toss together vinaigrette and salad base at last minute.
Time 20m Yield 8 Number Of Ingredients 11 Steps:
Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper. Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces. Peel the onion; slice onion and separate into rings. In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated. Sprinkle the croutons and cheese over the salad. Serve immediately.
