Arugula Salad With Pesto Vinaigrette 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

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 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 LIME VINAIGRETTE

Steps:

• In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
• Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.