Arugula Salad With Garlic Balsamic Vinaigrette Food

ARUGULA SALAD WITH MY FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Make the vinaigrette by combining the olive oil, mustard, balsamic vinegar, honey, salt & pepper in the bottom of your salad bowl. Stir to combine.
• Add in the arugula and toss to combine.

BALSAMIC ARUGULA SALAD

Steps:

• In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

ARUGULA AND FARRO SALAD WITH GARLIC VINAIGRETTE

Steps:

• For the vinaigrette: Heat the oil and garlic cloves in a small saucepan over medium-high heat until simmering. Adjust the heat to maintain a slow simmer. Cook until the garlic is tender and golden, 25 to 30 minutes. Let cool to room temperature. (The garlic and oil can be refrigerated in an airtight container for up to 1 month.)
• In a food processor, combine the fried garlic, 1/4 cup of the garlic oil, the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Puree until smooth.
• For the salad: Combine the arugula, farro, cranberries and goat cheese in a large bowl. Toss with the vinaigrette.

ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
• Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
• Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

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.

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
• Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
• Brush small roasting pan with some of the oil& sprinkle with half the salt.
• Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
• Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
• Roast in preheated 450F oven until tender, about 10 minutes.
• Let cool; discard garlic& thyme.
• This may be refrigerated for up to 3 days.
• VINAIGRETTE: Whisk vinegar with mustard.
• Slowly drizzle in the oil, whisking continuously, until emulsified.
• Whisk in seasonings.
• This can be made ahead& refrigerated for up to 3 days.
• ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
• Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.