Arugula Salad With Blueberry Dressing 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.

ARUGULA SALAD WITH CITRUS DRESSING

Steps:

• Combine juices in a nonreactive pan and simmer over medium heat until reduced to about 1/4 cup. Pour into a bowl to cool briefly. Add mustard, vinegar, and shallots. Whisk together and let the shallots and acids get to know each other. After 5 minutes, whisk in olive oil and season with salt and pepper. This can keep for a week or two in your fridge. (I like to make the dressing in a mustard jar that's almost empty. Shake it vigorously to re-emulsify.)
• Put arugula in a big bowl. Add any tender herbs and lettuces you like. Toss a bit of dressing (about 2 tablespoons) with the greens; go easy, this salad is about the symbiosis between the lettuces and herbs, not the dressing. Season with salt and pepper. Finish salad with chives and lightly toasted slivered almonds.

ARUGULA, RASPBERRY AND BLACKBERRY SALAD

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

STRAWBERRY ARUGULA SALAD

Steps:

• In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange zest and ginger. Pour over salad; toss gently to coat.

ARUGULA PINEAPPLE SALAD

Steps:

• Whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.Add water to thin dressing if it seems thick.
• Peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
• Place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
• Sprinkle with toasted pine nuts and shaved cheese.
• Season lightly with salt and pepper, then drizzle with dressing.

ARUGULA AND STRAWBERRY SALAD WITH FETA CHEESE

Steps:

• Combine arugula, strawberries, balsamic vinegar, olive oil, almonds, feta cheese, and sea salt together in a bowl; toss until well combined.

BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE

Steps:

• Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
• Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
• Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
• Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
• Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.

ARUGULA SALAD WITH BLUEBERRY DRESSING

Steps:

• In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
• In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any).
• Serve with the dressing.