Romaine And Arugula Salad With Toasted Seeds Food

ARUGULA AND ROMAINE SALAD WITH RED GRAPES

Steps:

• Whisk water, white vinegar, and sugar together in a bowl until sugar has dissolved.
• Stir cucumber and onion into the vinegar mixture; cover and refrigerate for 3 hours. Drain vegetables.
• Toss romaine lettuce and arugula with olive oil and balsamic vinegar in a large bowl. Season with salt and black pepper.
• Divide salad on 2 plates and scatter cucumber mixture and grapes on top to serve.

ARUGULA AND ROMAINE SALAD WITH WALNUTS AND BLUE CHEESE VINAIGRETTE

Steps:

• Chill salad plates when you begin preparing your entree.
• When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

ROMAINE AND ARUGULA SALAD WITH TOASTED SEEDS

Steps:

• Combine all seeds in heavy small skillet. Add large pinch of salt. Cook over low heat until white sesame seeds are pale golden, stirring occasionally, about 8 minutes. Using potato masher, press mixture in skillet until coriander seeds are coarsely crushed.
• Place lemon juice and peel in small bowl. Whisk in olive oil. Season dressing with salt and pepper. (Seeds and dressing can be made 8 hours ahead. Let stand at room temperature.)
• Combine romaine and arugula in large bowl. Add dressing and half of seeds; toss to coat. Sprinkle with remaining seeds and serve.

STRAWBERRY ROMAINE SALAD

Steps:

• Toss lettuce and strawberries.
• Just before serving add crumbled onion rings and crumbled peanut brittle and toss with dressing.
• I have used Mesclun from my garden (Spring mix) - mix of young tender lettuce varieties and a sprinkling of arugula and we love those flavors.
• Another variation is that I substitute an apple for the strawberries and toasted pecans for the peanut brittle.
• I have also used the dressing over fruit (strawberries, mandarin oranges, apples, etc.) and topped with toasted pecans.

ROMAINE, RADICCHIO & ARUGULA SALAD

Steps:

• Whisk together first six ingredients in medium bowl.
• Gradually whisk in oil and season generously with fresh ground pepper.
• Toss greens with dressing.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
• Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
• Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
• Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
• Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
• Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON

Steps:

• In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Steps:

• For dressing:
• Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
• Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
• For vegetables:
• Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

ARUGULA, PEAR AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

Steps:

• Vinaigrette Dressing:.
• In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved.
• Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.
• Salad:.
• Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl.
• Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
• Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl.
• Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
• Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.