Best 5 Arugula Salad With Steak Shaved Parmesan And Lemon Vinaigrette Recipes
Immerse yourself in a symphony of flavors with our Arugula Salad with Steak, Shaved Parmesan & Lemon Vinaigrette. This dish is a culinary masterpiece that combines the best of fresh, zesty, and savory ingredients. Tender steak, peppery arugula, nutty shaved Parmesan, and a tangy lemon vinaigrette come together in perfect harmony to create a salad that is both satisfying and refreshing.
The steak is cooked to perfection, with a slightly charred exterior and a juicy, tender interior. The arugula adds a peppery bite, while the shaved Parmesan provides a salty, nutty flavor. The lemon vinaigrette is the perfect finishing touch, adding a bright, citrusy flavor that ties all the elements together.
This Arugula Salad with Steak, Shaved Parmesan & Lemon Vinaigrette is a versatile dish that can be served as an appetizer, main course, or side dish. It's also a great way to use up leftover steak. So, gather your ingredients and let's embark on a culinary journey that will tantalize your taste buds and leave you craving more.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
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.
ARUGULA WITH PARMESAN
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.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
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 SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
Tips:
- Choose the right steak: Select a tender cut of steak, such as flank steak, skirt steak, or hanger steak. These cuts are best when cooked quickly over high heat.
- Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, herbs, and spices will help to tenderize the meat and add flavor.
- Cook the steak properly: Cook the steak over high heat until it reaches your desired doneness. For a medium-rare steak, cook for 3-4 minutes per side.
- Make the lemon vinaigrette: Whisk together olive oil, lemon juice, Dijon mustard, honey, and salt and pepper to taste. This vinaigrette is light and refreshing, and it pairs perfectly with the steak and arugula.
- Assemble the salad: Layer the arugula, steak, shaved Parmesan cheese, and tomatoes on a platter. Drizzle with the lemon vinaigrette and serve immediately.
Conclusion:
This arugula salad with steak, shaved Parmesan, and lemon vinaigrette is a delicious and refreshing meal. It's perfect for a summer lunch or dinner, and it's also easy to make. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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