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favourite arugula salad?

  • prima Jan 31, 2012 01:38 PM
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What's your favourite?

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  1. Ina Garten's Roasted butternut squash salad

    http://www.foodnetwork.com/recipes/in...

    2 Replies
    1. re: Monica

      Oh, this is SO good!

      1. re: Susan627

        Yes, I think I am going to make this over the weekend.

    2. I had this super simple but delicious salad at an Italian place in Germany once - dressed with lemon oil, squeeze of lemon, and lots of fresh ground black pepper.

      Toss with grated parmesan & chopped poached shrimp (since you generally can't get the fairly small shrimp in brine you can get in Yurp on this side of the Atlantic).

      Done.

      1. I have a couple:
        - walnuts, goat cheese, roasted beets, avocado, balsamic vinaigrette.
        - pecans, blue cheese, peaches, red onion, vinaigrette

        2 Replies
        1. re: CanadaGirl

          Fab recipe, CG! Nothing like goat cheese, roasted beets and arugula.

          1. re: oakjoan

            That's pretty much what I like to do, with the beets marinated in some red wine vinegar, honey, olive oil and salt and the liquid used as a dressing. Also, I add a handful of candied pecans. It is truly divine.

        2. What we do is to make a fairly lemony dressing with olive oil, and then put sliced sirloin on top of the arugula, and the meat juices mix with the dressing. It is absolutely delicious, and the essence of summer cooking for us. Fresh farm arugula, which is so different and so much better than anything you can get in the market, and a beautiful piece of charcoal grilled sirloin sliced on top. Summer, where are you?

          2 Replies
          1. re: roxlet

            This sounds delicious!! Thanks for the reminder... I've had something like this before and it's definitely the lemony/olive oil dressing that brings it up a notch.

            1. re: roxlet

              How could ya go wrong with meat juices! Ya can't.

            2. I like this Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette. I add toasted pine nuts to it.

              http://www.foodnetwork.com/recipes/em...

              1. I make my own using:
                1) Goya octopus (canned)
                2) Boiled potatoes (cubed)
                3) Olives (pitted)
                4) Garlic (crushed)
                5) Capers
                6) Olive oil
                7) Lemon juice
                8) Dijon mustard

                served with crusty bread and a nice rosé overlooking a shimmering ocean;]

                1. Entree or side/first course?

                  1 Reply
                  1. re: eight_inch_pestle

                    I'm bringing a salad to a meat-heavy potluck.

                  2. My favorite is still the most simple. Arugula, shaved parmesan, dressed with lemon flavored olive oil. Sea salt and freshly ground pepper. So good.

                    2 Replies
                    1. re: perk

                      that's what she said '-)

                      1. re: perk

                        I agree. This is a classic salad and one of my favorites.

                      2. I've had good luck lately with arugula, thinly sliced pears, parmesan, lightly candied walnuts or pecans - dressing is a simple lemon and olive oil (high quality) with S&P. Toss well just before serving. Can add bits of prosciutto after tossing if something a little meaty sounds good.

                        1. Thanks for all your replies!

                          1. I mix arugula, radicchio and fennel. The dressing is walnut oil, balsamic vinegar and a tiny bit of Dijon mustard. Top with a few curls of shaved Parmesan and freshly ground black pepper.

                            1. 1) Arugula & shaved fennel with a citrus vinaigrette, topped with sunflower seeds and fontina cheese.
                              2) Arugula, leaf lettuce, belgian endive with a maple-dijon (or honey-dijon) vinaigrette, sliced apples or pears, walnuts or pecans, and crumbled blue cheese.

                              1 Reply
                              1. re: hungryjoanne

                                Ended up making a salad close to your second suggestion- arugula, red onion, sliced Anjou pears, blood orange segments, toasted pecans and a maple/white balsamic/olive oil/garlic/cayenne dressing. The following night, I made a salad with the remaining dressing, Anjou pears, arugula, red onion, toasted almonds and crumbled Danish blue.

                                Thanks for all the ideas, everyone!

                              2. I am so happy eating plain naked arugula ... ;)
                                However, there is a summer salad we make with grilled corn (cut off the Cobb), cilantro, grape tomatoes, crumbled bacon.. Dressing is a mixture of evoo, lime juice, honey, cumin, s&p.

                                1. A 50:50 mix of chopped arugula and sorrel (sub in some raddichio fo part of the greens, when we have it in the garden), roasted beets. Maybe some cucumber and hard-boiled egg. Dress with orange or raspberry vinegar, olive oil, S&P.

                                  1. Baby arugula with toasted pistachios, crumbled blue cheese, celery, scallions, and a honey vinaigrette that enhances the natural wow-factor of the arugula. Berries or dried cranberries, but I prefer the fresh berries.

                                    1. Oh, and I forgot--arugula dressed in a simple vinaigrette of lemon juice, olive oil, minced capers and anchovy fillets, and a few twists of pepper. Divine!

                                      1. This salad is my entire dinner many weeknights. Half arugula, half mixed other baby greens, slivered almonds, crumbled blue cheese, sometimes chopped sweet onion, a crmbled hard-boiled egg (I push it thru a french fry cutter). Topped with a fantastic vinaigrette of equal parts orange muscat champagne vinegar (from Trader Joes) and good olive oil, with a generous dollop of dijon mustard. When eating it as an accompaniment rather than as dinner itself, I replace the egg with fresh orange pieces. Either way, fantastic salad!

                                        1 Reply
                                        1. re: Allesandro

                                          I too have been eating arugula every night and it's so wonderful. I added it to my cold soba noodle with lemon dressing. I made a simple salad of barsamic vinegar, good olive oil and some dijon mustard. I added it to my fresh turkey, brie, cucumber, honey mustard, tomato on baguette sandwich. yumm...and it's so convenient too...i just buy the organic baby arugula and I don't even haev to wash it.

                                        2. This one with apples, dates, manchego, balsamic, and caramelized nuts (I use almonds rather than walnuts). It's fabulous.
                                          http://www.epicurious.com/recipes/foo...

                                          The combo of arugula, goat cheese, beets, and avocado mentioned above is my other favorite. I use the TJ's muscat orange champagne vinegar Alessandro mentioned, with grapeseed or walnut oil and a little dijon, thyme, S&P.

                                          That vinegar is one of my favorites because it's so mild, it doesn't need as much oil as other salad dressings -- I use a 1:1 ratio rather than the 3 parts oil found in many recipes. Tons of flavor with fewer calories. Best on salads where the sweetness works, eg one with cheese and/or fruit rather than tomatoes/cucumbers (although I do use it on anything).

                                          1 Reply
                                          1. re: sweethooch

                                            The date & manchego salad sounds great- thanks for including the link. I almost always use a 1:1 ratio of oil to vinegar in my salad dressings- whether it's champagne vinegar or not! ;-)

                                          2. Bumping this. While the thread already contains many great ideas, I'm looking for some new inspiration.