Arugula And Watercress With Curry Vinaigrette Food

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

WATERCRESS AND PERSIMMON SALAD WITH CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
• Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead and chilled.

ARUGULA AND WATERCRESS SALAD

Steps:

• The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
• Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
• Pour the dressing over the greens and toss.

CURRY VINAIGRETTE DRESSING

Steps:

• Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

ARUGULA, WATERCRESS, AND GOAT CHEESE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Puree 1/2 cup raspberries, oil, vinegar, shallot, and honey in blender. Season dressing to taste with salt and pepper.
• Combine remaining 1/2 cup raspberries, greens, watercress, and pine nuts in large bowl. Toss with enough dressing to coat. Divide salad among plates. Sprinkle with goat cheese. Serve, passing remaining dressing separately.

SWEET CURRY VINAIGRETTE

Steps:

• This couldn't be simpler. Put the ingredients in a blender and blend on high for a good minute or so; the longer you blender, the lighter it becomes. Use right away, or store airtight in the fridge for a week.

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE

Steps:

• Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
• Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
• Use a serrated knife to cut the peel from top and bottom of the oranges.
• Set each on end and remove outer skin & pith.
• Cut crosswise into 1/4 inch thick rings.
• Place onion and arugula in a medium salad bowl and top w/ oranges.
• Toss w/ vinaigrette and serve immediately.

CURRY VINAIGRETTE

Steps:

• Whisk together all ingredients.
• May store in an airtight jar, refrigerated, up to 2 weeks.
• Use on salads, vegetables, potatoes, etc.