Arugula Endive And Fennel Salad With Chunky Olive Vinaigrette Food

ARUGULA ENDIVE SALAD WITH WHITE WINE VINAIGRETTE

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

ARUGULA-FENNEL SALAD

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

GRAPEFRUIT, ENDIVE, AND ARUGULA SALAD

Steps:

• Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
• Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.
• Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

ARUGULA, ENDIVE, AND FENNEL SALAD WITH CHUNKY OLIVE VINAIGRETTE

Steps:

• Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
• Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
• Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

ARUGULA AND ENDIVE SALAD

Steps:

• Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
• Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
• Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
• Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

ARUGULA SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
• Wash and spin the arugula and add to medium mixing bowl.
• Toss with vinaigrette. Top with fresh grated parmesan.

FENNEL-ARUGULA SALAD WITH ORANGES

Steps:

• Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
• Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.