Arugula Salad With Lemon Truffle Oil Dressing Food

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

POTATO ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
• Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
• Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

SIMPLE ARUGULA SALAD WITH AVOCADO

Steps:

• In a large mixing bowl, add the olive oil, lemon zest and juice, garlic, oregano, kosher salt and pepper. Whisk to combine
• To the same bowl, add arugula, tomatoes, cucumbers, shallots and sliced avocado. Toss to combine. Taste and adjust seasoning to your liking.
• Transfer the salad to a serving platter. Serve immediately.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Steps:

• Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
• Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

ARUGULA SALAD WITH SHAVED PARMESAN, LEMON & OLIVE OIL

Steps:

• In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
• Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.

WARM LOBSTER SALAD WITH ARUGULA AND TRUFFLE OIL

Steps:

• Peel the large red tomato and puree it in a blender until smooth.
• Drizzle in 2 ounces of olive oil and the balsamic vinegar.
• Season with salt and pepper to taste and pour into a bowl.
• Add the fresh tarragon and set aside.
• In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
• Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
• Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
• Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
• Toss with the warm tarragon dressing and season to taste.
• Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
• Top with the lobster-tomato salad and serve immediately.
• Do not make the dish ahead of time.

ARUGULA PARMESAN SALAD WITH LEMON DRESSING

Steps:

• Wash the arugula under cold running water. Spin-dry and place in a large bowl.
• For the salad dressing, whisk together lemon juice, olive oil, salt, and pepper in a small glass. Drizzle over the arugula leaves. Toss.
• Shave parmesan cheese over the salad. I put an approximate measurement of ½ cup but add parmesan to your liking.
• Sprinkle some pomegranate kernels and sunflower seeds for added texture.

ARUGULA SALAD WITH LEMON & OLIVE OIL

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.

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING

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!

ARUGULA SALAD

Steps:

• Place the arugula, carrots, and tomatoes in a large bowl.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
• Drizzle enough over the arugula to moisten it, then toss to combine.
• Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

ARUGULA SALAD WITH LEMON BALSAMIC DRESSING

Steps:

• In a large salad or mixing bowl, combine arugula, halved grape tomatoes and the zest of an entire medium lemon.
• In a separate bowl, whisk olive oil, balsamic vinegar, salt and pepper together until well mixed.
• When ready to serve, pour dressing over salad, toss until well coated, serve and Enjoy!

LEMON ARUGULA SALAD

Steps:

• In a small bowl, mix the lemon juice, olive oil, honey, dried oregano, salt, and pepper together until well mixed. Set the dressing aside.
• Put the arugula into a large bowl. If you are adding parmesan, add it to the salad. Add the dressing to the salad and mix. Note: only add the dressing prior to serving or it will cause the salad to wilt.

ARUGULA SALAD WITH TRUFFLE BALSAMIC VINAIGRETTE

Steps:

• Toss the Arugula with the vinegar and the truffle oil. Arrange on a big platter with four plates to the side.
• Place 2 ounces of cheese on each plate. Divide the sliced hard boiled eggs and cherry tomatoes between the plates. Pour a little more of the truffle oil over the cheese if you'd like. Serve with bread.

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.

ARUGULA WITH LEMON AND OLIVE OIL

Steps:

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

APPLE PECAN ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

THE BEST ARUGULA SALAD

Steps:

• Preheat oven to 450 F. Meanwhile peel and diced sweet potatoes into bite-sized pieces (about 1/2 inch thick), then add to a parchment-lined baking sheet. Toss sweet potatoes with olive oil and season generously with salt and pepper. Bake for 30 minutes, tossing once halfway through.
• While sweet potatoes are baking, cook the lentils. First, rinse them in a fine mesh sieve until the water runs clear, then cook them in a large pot of salted boiling water for 20 minutes until tender but not mushy. Drain lentils and rinse well under cold water.
• While lentils and sweet potatoes are cooking, mix together olive oil, lemon juice and salt & pepper in a medium-sized bowl to make the dressing, then set aside. Finally, slice the red onion and crumble the goat cheese.
• When lentils and sweet potatoes are cooked, you can now start assembling your salads! Divide lentils evenly among the bottom of four (1L) mason jars, then divide dressing among the four jars. Add in sweet potatoes overtop, followed by goat cheese and red onion. Finish with arugula. Salad jars will last in the fridge up to 5 days.
• NOTE: If you want to serve the salad right away and not store for meal prep, you can simply toss all ingredients together in a large bowl and then serve from there. Enjoy!