Best 7 Arugula With Italian Plums And Parmesan Recipes
Indulge in a culinary journey with our tantalizing arugula salad recipes, featuring the harmonious blend of peppery arugula, sweet Italian plums, and savory Parmesan cheese. Discover three distinct variations that cater to diverse palates and dietary preferences.
1. **Arugula Salad with Italian Plums and Parmesan**: Experience the classic combination of arugula, Italian plums, Parmesan shavings, pine nuts, and a tangy balsamic dressing. This timeless recipe offers a perfect balance of flavors and textures, making it a delightful side dish or light lunch option.
2. **Vegan Arugula Salad with Roasted Plums and Chickpeas**: Delight in a nutritious and flavorful vegan salad featuring roasted plums, chickpeas, walnuts, and a zesty lemon-tahini dressing. This plant-based dish is packed with protein, healthy fats, and vibrant flavors, ensuring a satisfying and wholesome meal.
3. **Grilled Arugula Salad with Plums and Goat Cheese**: Elevate your salad game with grilled arugula, charred plums, toasted almonds, and a creamy goat cheese dressing. The smoky notes from the grilled ingredients add depth and complexity, while the goat cheese adds a touch of tanginess and richness.
Each recipe provides detailed instructions, ingredient lists, and serving suggestions, making it easy for home cooks to recreate these delectable salads in their own kitchens. Whether you're a vegetarian, vegan, or simply seeking a burst of flavor, these arugula salad recipes are sure to 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 ITALIAN PLUMS AND PARMESAN
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the supermarket.
Provided by Ignacio Mattos
Categories Bon Appétit Salad Arugula Plum Summer Onion Parmesan
Yield 8 servings
Number Of Ingredients 7
Steps:
- Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.
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 GRILLED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 8m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.
- For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
- To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.
- *Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.
LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE
Categories Pasta Vegetarian Quick & Easy Parmesan Pine Nut Arugula Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
- Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.
PASTA WITH ARUGULA AND PLUM TOMATOES
Provided by Jamie Elizabeth Flick
Categories Milk/Cream Cheese Dairy Leafy Green Pasta Tomato Quick & Easy Parmesan Arugula Summer Noodle Simmer Bon Appétit New York
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
- Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.
Tips:
- Choose the ripest Italian plums: Look for plums that are deep in color and slightly soft to the touch.
- Use a sharp knife to slice the plums: This will help prevent the plums from bruising.
- Don't overcrowd the pan when cooking the plums: This will help them cook evenly.
- Be careful not to overcook the plums: They should be slightly caramelized but still hold their shape.
- Use a good quality Parmesan cheese: This will add a lot of flavor to the dish.
- Serve the salad immediately: This will help prevent the arugula from wilting.
Conclusion:
This arugula salad with Italian plums and Parmesan cheese is a delicious and refreshing side dish. It's perfect for a summer meal or a light lunch. The sweetness of the plums pairs perfectly with the bitterness of the arugula, and the Parmesan cheese adds a salty and nutty flavor. This salad is also very easy to make, so it's a great option for busy weeknights.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
