Arugula Salad With Lemon Olive Oil Food

ARUGULA SALAD WITH LEMON & OLIVE OIL

Arugula Salad With Lemon & Olive Oil image

This arugula salad is light and flavorful. It's made with just 5 ingredients (not counting salt), and complements perfectly with meats, grains, eggs, and root vegetables.

Provided by Andrea at Buttered Veg

Number Of Ingredients 6

Ingredients

4 cups baby arugula
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice (freshly squeezed)
1 tablespoon shallots (finely minced)
1/4 teaspoon flake finishing salt
1/4 teaspoon black pepper

Steps:

Make the dressing first. Place olive oil, lemon juice, shallots, salt, and pepper in a small jar. Cover the jar and give it a good shake.
Place the baby arugula in a mixing bowl and pour the dressing over it. Use two forks or your hands to toss gently.
Serve right away.

Nutrition Facts : Calories 139 kcal, Carbohydrate 3 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 302 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ARUGULA WITH LEMON AND OLIVE OIL

Arugula with Lemon and Olive Oil image

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

Provided by Bev I Am

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

Toss together arugula, lemon juice, and salt in a bowl.
Drizzle with oil and toss to combine well.

Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4

ARUGULA SALAD WITH PARMESAN

Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing image

Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. Update 1 January 2012: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (fresh!)
1 teaspoon finely grated lemon peel
4 cups packed baby arugula (rocket)
1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)

Steps:

Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
Garnish with pine nuts or walnuts.
Servings are estimated.

ARUGULA WITH LEMON AND OLIVE OIL

Arugula with Lemon and Olive Oil image

Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Arugula Summer Vegan Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING

Arugula Salad With Lemon & Truffle Oil Dressing image

Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.

Provided by Grace Lynn

Categories Pears

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

4 cups baby arugula
1/4 cup shaved parmigiano-reggiano cheese
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice (about half a lemon, squeezed)
1 1/2 teaspoons truffle oil
1 pinch sea salt
fresh ground black pepper
sliced pear (optional)
1/4 cup toasted walnuts (optional)
soft-poached egg (optional)

Steps:

Put the baby arugula into a large bowl.
Squeeze half a lemon over the arugula and add the zest.
Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
If you're adding toasted walnuts, toss those on top as well.
Drizzle everything in the bowl with truffle oil.
Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
Mix all those lovely things together.
Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!

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BOWERY ARUGULA SALAD WITH LEMON AND OLIVE OIL

Web 2020-05-22 Recipe Preparation. Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl. Drizzle over arugula and top with …
From boweryfarming.com
Brand Bowery Farming Inc
Estimated Reading Time 40 secs

Arugula Salad With Lemon Olive Oil Food

ARUGULA SALAD WITH LEMON & OLIVE OIL

This arugula salad is light and flavorful. It's made with just 5 ingredients (not counting salt), and complements perfectly with meats, grains, eggs, and root vegetables.

ARUGULA WITH LEMON AND OLIVE OIL

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

ARUGULA SALAD WITH PARMESAN

BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

ARUGULA WITH LEMON AND OLIVE OIL

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING

Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.

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