Best 5 Bon Appetits Arugula Salad With Lemon Parmesan Dressing Recipes
Indulge in the symphony of flavors with Bon Appetit's Arugula Salad, a culinary masterpiece that combines the peppery bite of arugula with the tangy zest of lemon and the nutty richness of Parmesan cheese. This delightful salad is an explosion of textures and tastes, offering a perfect balance between bitterness, acidity, and umami. Dressed in a vibrant lemon Parmesan dressing, this salad elevates simplicity to new heights, making it an ideal side dish for any occasion. With its vibrant green hues and refreshing taste, this salad is not only a visual treat but also a healthy and satisfying choice.
Discover variations of this classic salad, each offering unique flavor profiles to tantalize your taste buds. Explore the Arugula Salad with Lemon Vinaigrette, a lighter version featuring a zesty lemon dressing, or the Arugula Salad with Roasted Beets, where sweet and earthy beets add an extra layer of depth. For a more substantial meal, try the Aruguula and Shrimp Salad, where succulent shrimp are tossed with arugula and a tangy dressing, or the Arugula Salad with Grilled Salmon, where tender salmon fillets add a protein-packed element.
No matter your preference, Bon Appetit's Arugula Salad collection offers a delightful array of recipes that cater to diverse tastes and dietary needs. Embark on a culinary journey and experience the symphony of flavors that this versatile salad has to offer.
BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. *Update 1 January 2012*: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
- Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
- Garnish with pine nuts or walnuts.
- Servings are estimated.
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 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.
LEMONY CHICKEN MILANESE WITH ARUGULA SALAD
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Categories Chicken Herb Sauté Quick & Easy Lemon Arugula Parsley Oregano Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Using meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumb mixture, coating completely.
- Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound salad atop chicken.
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:
- Use fresh, young arugula leaves for the best flavor and texture.
- Wash the arugula thoroughly and dry it well before using.
- Toast the pine nuts in a dry skillet over medium heat, stirring constantly, until fragrant and golden brown.
- Use good quality Parmesan cheese for the dressing, freshly grated is best.
- Taste the dressing and adjust the seasonings to your preference.
- Serve the salad immediately after dressing it, as the arugula will wilt if it sits for too long.
Conclusion:
This arugula salad with lemon-Parmesan dressing is a simple yet flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover grilled or roasted vegetables. The combination of the peppery arugula, the tangy lemon-Parmesan dressing, and the crunchy pine nuts makes this salad a real winner.
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