Best 4 Arugula Chicory Salad With Pine Nuts And Goat Cheese Toasts Recipes
Indulge your taste buds with a symphony of flavors in the Arugula and Chicory Salad with Pine Nuts and Goat Cheese Toasts. This vibrant salad features a delightful blend of peppery arugula, crisp chicory, and toasted pine nuts, all tossed in a tangy lemon-honey vinaigrette. The crowning glory is the goat cheese toasts, which add a creamy and savory touch with a hint of herbs. This recipe also includes variations for a delectable Roasted Beet and Goat Cheese Salad, a refreshing Orange and Fennel Salad, and a hearty Lentil Salad with Roasted Vegetables. Each salad offers a unique taste experience, making this article a treasure trove of culinary delights.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS
The contrast of textures and flavors-crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula-adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.
Time 25m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
- Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
- Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
- Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.
ARUGULA, CHERRY AND GOAT CHEESE SALAD
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
- Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams
ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE
The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
- In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
- Shortly before serving, toss the salad with the dressing.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
Tips:
- For the best flavor, use fresh, young arugula and chicory greens.
- To remove any bitterness from the greens, soak them in cold water for a few minutes before using.
- Be sure to dry the greens thoroughly before assembling the salad, or the dressing will be watered down.
- Use a light hand with the dressing, or the salad will become soggy.
- If you don't have pine nuts, you can substitute another type of nut, such as walnuts or almonds.
- For a more tangy salad, use a balsamic vinaigrette instead of the lemon-tahini dressing.
- Serve the salad immediately, while the greens are still crisp.
Conclusion:
Arugula and chicory salad with pine nuts and goat cheese toasts is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The combination of bitter greens, sweet pine nuts, and creamy goat cheese is a classic flavor combination that is sure to please everyone at the table. This salad is also very easy to make, and it can be tailored to your own personal taste by adding or omitting ingredients as desired. So next time you're looking for a healthy and delicious salad, give this one a try!
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