Best 4 Arugula Salad With Grilled Pears Pistachios And Ricotta Salata Recipes

ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA

Steps:

• Heat the grill to medium.
• Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
• In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
• Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
• Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
• Make the dressing:
• Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA

Steps:

• Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
• Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.