Best 6 Arugula With Lemon And Olive Oil Recipes
**Arugula with Lemon and Olive Oil: A Refreshing and Flavorful Salad**
Arugula salad is a versatile and delicious dish that can be enjoyed as a light meal or as a side dish. Made with fresh, peppery arugula leaves, this salad is tossed in a simple dressing of lemon juice, olive oil, salt, and pepper. The result is a light and refreshing salad that is perfect for any occasion. In this article, we will provide you with three variations of arugula salad with lemon and olive oil dressing: a classic arugula salad, an arugula salad with roasted chickpeas, and an arugula salad with grilled halloumi. Each recipe offers a unique twist on the classic combination of arugula, lemon, and olive oil, ensuring that there is a salad for every taste. Whether you are looking for a simple and refreshing side dish or a flavorful main course, these arugula salads are sure to impress.
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 WITH LEMON AND OLIVE OIL
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Arugula Summer Vegan Gourmet
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.
ARUGULA WITH LEMON AND OLIVE OIL
Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.
Provided by Bev I Am
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Toss together arugula, lemon juice, and salt in a bowl.
- Drizzle with oil and toss to combine well.
Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4
ARUGULA SALAD WITH LEMON DRESSING
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
- Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.
Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g
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.
Tips:
- Choose fresh, tender arugula with no signs of wilting or yellowing.
- Wash the arugula thoroughly to remove any dirt or grit.
- Dry the arugula thoroughly before dressing it to prevent the dressing from becoming watery.
- Use a light hand when dressing the arugula to avoid overpowering its delicate flavor.
- Add other ingredients, such as shaved Parmesan cheese, toasted pine nuts, or chopped fresh herbs, to taste.
Conclusion:
Arugula with lemon and olive oil is a simple but delicious salad that is perfect for a light lunch or dinner. It is also a great way to use up any leftover arugula. With its bright, peppery flavor and refreshing lemon-olive oil dressing, this salad is sure to please everyone at the table.
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