Best 20 Arugula And Vinaigrette Recipes

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**Arugula and Vinaigrette: A Symphony of Flavors**

With its peppery bite and vibrant green color, arugula adds a touch of sophistication to any dish. This versatile leafy green is a favorite among salad enthusiasts and chefs alike, and it pairs wonderfully with a variety of ingredients. In this article, we present a collection of arugula and vinaigrette recipes that showcase the unique flavor profile of this leafy green. From classic combinations to innovative twists, these recipes offer a delightful culinary journey that will tantalize your taste buds.

**Recipes:**

1. **Classic Arugula Salad with Vinaigrette:** This timeless recipe combines the simplicity of fresh arugula with a tangy vinaigrette dressing. The peppery arugula leaves are tossed with a mixture of olive oil, vinegar, Dijon mustard, salt, and pepper, resulting in a refreshing and flavorful salad.

2. **Roasted Beet and Arugula Salad with Balsamic Vinaigrette:** This vibrant salad features roasted beets, arugula, goat cheese, and walnuts, all drizzled with a balsamic vinaigrette. The sweetness of the beets contrasts beautifully with the bitterness of the arugula, while the goat cheese adds a creamy richness.

3. **Arugula and Strawberry Salad with Poppy Seed Vinaigrette:** This refreshing salad combines the sweetness of strawberries with the peppery bite of arugula. The poppy seed vinaigrette adds a nutty flavor and a touch of crunch, making this salad a perfect choice for a light lunch or summer picnic.

4. **Grilled Chicken and Arugula Salad with Lemon Vinaigrette:** This protein-packed salad features grilled chicken, arugula, cherry tomatoes, and red onion, tossed with a zesty lemon vinaigrette. The smoky flavor of the chicken pairs perfectly with the peppery arugula, while the lemon vinaigrette adds a bright and tangy finish.

5. **Arugula and Farro Salad with Roasted Vegetables and Tahini Vinaigrette:** This hearty salad combines the nutty flavor of farro with roasted vegetables, arugula, and a creamy tahini vinaigrette. The roasted vegetables add a smoky sweetness, while the tahini vinaigrette adds a rich and flavorful dressing.

6. **Arugula Pesto Pasta:** This flavorful pasta dish combines the zesty flavors of arugula pesto with tender pasta. The arugula pesto is made with fresh arugula, Parmesan cheese, pine nuts, and olive oil, creating a vibrant and aromatic sauce.

7. **Arugula and Goat Cheese Crostini:** These elegant crostini feature arugula, goat cheese, and a drizzle of honey. The peppery arugula and creamy goat cheese create a delightful balance of flavors, while the honey adds a touch of sweetness.

8. **Arugula and Feta Stuffed Mushrooms:** These savory stuffed mushrooms are filled with a mixture of arugula, feta cheese, and breadcrumbs. The mushrooms are then baked until golden brown, creating a delicious and hearty appetizer or side dish.

With its unique flavor and versatility, arugula is a true culinary delight. These arugula and vinaigrette recipes offer a tantalizing array of options, from classic salads to innovative dishes, that are sure to please even the most discerning palate.

Here are our top 20 tried and tested recipes!

ARUGULA SALAD AND ULTIMATE VINAIGRETTE



Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

  • Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
  • Toss arugula with vinaigrette, to taste.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE



Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste
1/2 cup extra-virgin olive oil
12 ounces fresh arugula, washed and dried
2 ounces shaved Parmesan

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.

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE



Arugula, Pear and Goat Cheese Salad With Pomegranate Vinaigrette image

I think this makes a perfect holiday salad. I will be making it for Thanksgiving and will report back. Source: Food52. com / brigidc's. This is her description of the salad. Sweet, salty, tart, crunchy and spicy, this salad has perfect flavor and texture balance. The inspiration was pomegranate molasses, which I learned about when I worked on a Persian food class. I like how the molasses takes the acidic edge off the vinaigrette but it is still tangy and delicious. Be sure to try this no fuss, no muss recipe Recipe #446884 I made my own pomegranate molasses: Recipe #490458 It's easy and can be reduced to make a smaller amount. It can be stored up to 6 months.

Provided by Chicagoland Chef du

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 large shallot, halved and thinly sliced
1 tablespoon pomegranate molasses
2 tablespoons sherry wine or 2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 cups arugula, lightly packed
4 cups romaine lettuce, torn into bite-sized pieces
2 ripe pears, cored and cut into 1/2-inch cubes
1/3 cup pomegranate seeds, Seeding a Pomegranate - Step by Step
3 ounces fresh goat cheese, crumbled
1/4 cup pistachios, toasted and coarsely chopped

Steps:

  • Vinaigrette Dressing:.
  • In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
  • Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
  • Salad:.
  • Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
  • Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
  • Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
  • Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
  • Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE



Arugula and Romaine Salad with Walnuts and Blue Cheese Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups arugula leaves, washed and trimmed
2 hearts romaine lettuce, coarsely chopped
1 cup walnut halves, lightly toasted
3 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, eyeball it
1/2 teaspoon salt
1 teaspoon coarse black pepper
6 ounces, (1 cup) blue cheese crumbles

Steps:

  • Chill salad plates when you begin preparing your entree.
  • When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE



Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

  • Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
  • Heat a charcoal or gas grill to medium-high.
  • Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
  • Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
  • In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE



Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

Steps:

  • Preheat oven to 375 degrees.
  • Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE



Arugula, Grape, and Almond Salad with Saba Vinaigrette image

Provided by Suzanne Goin

Categories     Salad     Side     Thanksgiving     Vegetarian     Almond     Arugula     Fall     Healthy     Low Cholesterol     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 pound seedless red or purple grapes
1 tablespoon minced shallot
1 tablespoon (or more) Sherry vinegar
1/4 teaspoon kosher salt plus more for seasoning
1/4 cup extra-virgin olive oil
1 tablespoon saba or aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
1/2 pound arugula (about 8 cups)
1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
3/4 cup salted, roasted Marcona almonds, coarsely chopped
Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

Steps:

  • Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
  • Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE



Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette image

Provided by Tina Miller

Categories     Cheese     Citrus     Leafy Green     Vegetable     Side     Roast     Vegetarian     High Fiber     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Gorgonzola cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed
8 ounces baby arugula (about 12 cups)

Steps:

  • Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
  • Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
  • Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE



Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories     Salad     Blender     Fruit     Leafy Green     Onion     Side     Bake     Thanksgiving     Vegetarian     Pear     Arugula     Fall     Healthy     Grape     Shallot     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
  • With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
  • Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA



Seared Tuna with Olive-Tapenade Vinaigrette and Arugula image

Provided by Bon Appétit Test Kitchen

Categories     Olive     Quick & Easy     High Fiber     Dinner     Basil     Tuna     Arugula     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup chopped mixed-olive tapenade
1/2 cup chopped red onion
1/2 cup chopped fresh basil
5 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup white balsamic vinegar
2 teaspoons finely grated lemon peel
8 1/2-inch-thick diagonal baguette slices
4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
4 cups (packed) baby arugula

Steps:

  • Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
  • Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
  • Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE



Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories     Fruit     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

  • Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE



Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette image

Make and share this Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette recipe from Food.com.

Provided by JaneSays30

Categories     Citrus

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup fresh orange juice
1 garlic clove, ninced
1 tablespoon apple cider vinegar
1 tablespoon light sesame oil (or vegetable oil)
1 teaspoon curry powder
1/4 teaspoon salt
2 navel oranges
1/2 medium red onion, thinly sliced
4 cups arugula leaves

Steps:

  • Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
  • Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
  • Use a serrated knife to cut the peel from top and bottom of the oranges.
  • Set each on end and remove outer skin & pith.
  • Cut crosswise into 1/4 inch thick rings.
  • Place onion and arugula in a medium salad bowl and top w/ oranges.
  • Toss w/ vinaigrette and serve immediately.

Nutrition Facts : Calories 106.6, Fat 3.8, SaturatedFat 0.5, Sodium 153.1, Carbohydrate 17.9, Fiber 2.4, Sugar 12.2, Protein 1.8

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE



Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette image

This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Number Of Ingredients 13

3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons minced shallot
2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped toasted blanched hazelnuts
1 1/2 cups fresh ricotta
2 tablespoons thinly sliced fresh basil leaves
1/2 teaspoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh dill
1/4 cup finely grated Pecorino Romano (1 ounce)
1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
1 bunch small-leaved arugula

Steps:

  • Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
  • Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
  • In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE



Arugula Salad with Radishes and Caper Vinaigrette image

Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 tablespoon drained capers, rinsed and coarsely chopped
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
4 ounces baby arugula (8 cups)
1 cup celery leaves
1 cup fresh flat-leaf parsley
1 cup thinly sliced radishes (about 4)
2 thinly sliced scallions

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.

ZUCCHINI PAPPARDELLE WITH ROASTED TOMATO VINAIGRETTE, ARUGULA AND FETA CHEESE



Zucchini Pappardelle with Roasted Tomato Vinaigrette, Arugula and Feta Cheese image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons good quality balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon honey
Big pinch gray salt
4 tablespoons extra-virgin olive oil
1/2 teaspoon lemon zest
Freshly ground black pepper
4 1/2 pounds zucchini
2 cloves garlic, minced
2 teaspoons thyme, minced
1 teaspoon rosemary, minced
1 teaspoon sweet smoked Spanish paprika
Cherry tomatoes (20 large or 40 small)
2 bunches arugula
1/2 cup crumbled feta, preferably French (about 3 ounces)
1/2 cup pitted and chopped kalamata olives (about 3 ounces)

Steps:

  • Preheat the broiler.
  • To make the dressing, in a small bowl mix the vinegar, mustard, honey, and salt. Whisk in 3 tablespoons olive oil. Season with the zest and pepper.
  • Using a mandoline, slice the zucchini lengthwise into 1/8-inch thick pappardelle turning the zucchini and slicing on 4 sides only until the seeds in the center are reached. Discard the centers.
  • In a small bowl combine the garlic, thyme, rosemary, and paprika with the remaining tablespoon of olive oil. Spread the zucchini slices on a large baking sheet and brush them with the garlic mixture. Broil for 3 minutes until light brown.
  • Coat the cherry tomatoes with the remaining garlic mixture in a bowl. Put them on another baking sheet and broil for 1 to 2 minutes or until some skins pop and the tomatoes get slightly caramelized.
  • Put the arugula in a serving bowl and top with the zucchini and tomatoes. Drizzle with the dressing. Sprinkle the feta and olives on top and serve.

ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE



Arugula, Endive, and Fennel Salad with Chunky Olive Vinaigrette image

Provided by Gina Marie Miraglia Eriquez

Categories     Salad     Olive     Easter     Fennel     Arugula     Endive

Yield Makes 8 servings

Number Of Ingredients 11

1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup mixed Italian or Greek olives, pitted and chopped
1 fennel bulb (3/4 pound), trimmed
2 bunches arugula (about 6 ounces total), torn into bite-sized pieces
2 Belgian endives (about 9 ounces total), cut crosswise into 1 inch pieces
Equipment:
an adjustable-blade slicer

Steps:

  • Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
  • Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
  • Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

GRILLED CORNBREAD SALAD WITH RED ONIONS, ARUGULA, AND RED WINE VINAIGRETTE



Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette image

Provided by Tom Douglas

Categories     Salad     Leafy Green     Onion     Tomato     Vegetable     Side     Fourth of July     Backyard BBQ     Arugula     Summer     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Vinaigrette
1/4 cup red wine vinegar
3 tablespoons minced shallots
1 tablespoon Dijon mustard
2/3 cup olive oil
Salad
Nonstick vegetable oil spray
Buttermilk Cornbread with Monterey Jack Cheese
Olive oil
2 small red onions, cut into 3/4-inch-thick rounds
1 12-ounce container cherry tomatoes, halved
1 5-ounce package baby arugula
2 cups (packed) torn fresh basil leaves
1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
1/2 cup oil-cured black olives, pitted

Steps:

  • For vinaigrette:
  • Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring vinaigrette to room temperature and rewhisk before using.)
  • For salad:
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Cut cornbread into 4 squares; remove from pan. Cut each square into four 1-inch-wide strips. Brush cornbread strips lightly on all sides with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onion rounds with oil. Grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.
  • Cut bread into 1-inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)
  • Add tomatoes, arugula, basil, cucumber, and olives to bowl with onion rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.

SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE



SPINACH AND ARUGULA SALAD WITH ORANGE VINAIGRETTE image

Categories     Salad     Chicken     Quick & Easy     Healthy

Yield 4 Servings

Number Of Ingredients 12

Vinaigrette
6 tablespoon of orange marmalade
2 lemons (average size)
1 cup orange infused extra virgin olive oil or extra-virgin olive oil
Salt and freshly ground black pepper to taste
Salad
1- 5 ounce container of tender organic baby spinach
1 - 5 ounce container of organic arugula
1 large bulb of fennel, very thinly sliced
1-2 Minneola or navel orange, peeled and thinly sliced into discs
1/2 small red onion, very thinly sliced
2 roasted boneless chicken breasts diced

Steps:

  • Vinaigrette Combine the orange marmalade with the juice of 2 lemons. Slowly whisk in orange infused extra-virgin olive oil and season with salt and pepper to taste. Salad Mix greens with oranges, fennel, cucumber and red onion. Toss salad with vinaigrette to taste. Top with diced warm chicken breast.

Tips:

  • Choose fresh, vibrant arugula for the best flavor and texture.
  • Use a light hand with the vinaigrette; you can always add more, but it's hard to take it away.
  • If you don't have white wine vinegar, you can substitute another mild vinegar, such as rice vinegar or apple cider vinegar.
  • For a more flavorful vinaigrette, use a good-quality olive oil.
  • To make the salad ahead of time, prepare the vinaigrette and wash and dry the arugula. Store the vinaigrette and arugula separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, toss the arugula with the vinaigrette and any other desired toppings.

Conclusion:

Arugula salad with vinaigrette is a simple but delicious dish that is perfect for any occasion. It is light and refreshing, yet still flavorful and satisfying. The arugula provides a peppery kick, while the vinaigrette adds a tangy sweetness. This salad is a great way to use up fresh arugula, and it is also a great side dish for grilled chicken, fish, or tofu.

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