Currently viewing the tag: "arugula"
This dressing is for the Arugula, Celeriac, and Hazelnut Salad, but goes well with many things. Any thing with arugula, and beets match especially well with this dressing, as do crisped porcini mushrooms. For nut oils, I like the Tourangelle line of oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.
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The arugula and celeriac share a bright sharpness, and both echo the warm nutty hazelnuts. A White Balsamic Hazelnut Vinaigrette is called for, but a modified Remoulade (less mustard, red wine vinegar or white balsamic vinegar instead of lemon juice) would work as well.
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This is a substantial salad that is good when it is hot. It is composed of recipes that are already on the website except for the lavender quickled carrots. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music heard from the next room, not like someone wearing too much scent sitting down next to you.
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This is a simple dish with big flavor. The mushrooms can be done days ahead, and I always seem to have some balsamic vinaigrette in the refrigerator. The mushrooms can be used for many other things besides the salad. Use as an antipasti with roasted beets and salumi, put in sandwiches, or heat up and use as a topping or garnish for grilled lamb, beef, or sausages. This dish can be made with regular arugula, but the “wild” arugula has more crunch and a nuttier flavor.
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Favas and mint are a classic combination, and you will find the two in many recipes. Here is another. The prosciutto is optional, but provides a nice bit of savory saltiness that goes well. This role could be filled by shavings of Pecorino cheese or fricco*, which is a sort of cracker or tuile made of melted cheese. This is the sort of salad that could be served as a course on its own or could be used as an accompaniment to a main course item such as grilled salmon or chicken.
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This is a simple salad of big earthy flavors and it makes a nice foil to rich dishes. It can also be a base for an entree salad, draped with strips of grilled beef or tofu, or bits of roast chicken. I would not add much in the way of lettuce, although the addition of mizuna and cresses such as peppercress or watercress would certainly work. Some softer, mildly sweet blue cheese such as Bleu d’Auvergne, Gorgonzola, or Fourme d’Ambert would go well, and you can scatter some dried cranberries or cherries over as well.
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Here’s a riff on a salad I had at a friend’s restaurant. I use baby arugula in lieu of basil, but if you can find basil, use it by all means. I cook the beets longer than I usually would so they take on a texture similar to tomatoes, and you could use different colored beets just as you might use various tomato types, just remember to keep the red beets separate while prepping until the last moment as they will stain everything.
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There are many versions of this salad, but the universal constant seems to be old bread and tomatoes and onions. I figure this salad grew out of the “cucina povera” canon, where waste, want not was the theme. Before Columbus, tomatoes were not part of this dish, but they certainly are now. This is a great way to use up older bread, but if you can’t wait, just rip up the bread early in the day and let it sit out a few hours, or throw it in the oven on low. I have also grilled or fried the bread for variation. Again, this is where a fixed-blade slicer can speed things up.
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This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
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INGREDIENTS:
1 medium brown onion, medium diced 1 tablespoon sherry or balsamic vinegar 3 medium potatoes such as Romanze, Red-Gold, or Desiree 1 bunch of arugula, heavy stems removed, and leaves washedContinue reading »
This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
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This is the basic method for doing breaded pork chops. This recipe is for baking them, although you could fry them if you wish. I find this method is less messy. I make home-made breadcrumbs in the food processor from older dried out loaves of bread such as ciabatta or French. The crumbs are way better than any of the commercial stuff out there.
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I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.
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This is a fancy appetizer I did for a party once, but it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when simply tossed in a bowl and then put onto plates. Also, since I like it so well, the 3 inch diameter salad isn’t always large enough.
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