Warm Arugula Salad With Garlic Croutons Food

THE BEST ARUGULA SALAD RECIPE

Steps:

• In large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
• Add arugula and toss until coated. Lightly stir in Parmesan cheese or garnish salad with cheese.
• Serve immediately.

ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
• Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
• Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
• Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.

ROAST CHICKEN WITH BREAD AND ARUGULA SALAD

Steps:

• Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
• Preheat the oven to 500 degrees F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don¿t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
• Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly (see note) and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.
• Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside.
• Place the arugula in a large bowl, add the vinaigrette, and toss well.

WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU

Steps:

• To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
• Boil for 3 minutes.
• Remove from the heat.
• Discard the milk, reserving the garlic.
• Combine the sugar and butter over medium heat.
• Add the garlic and cook until the cloves are soft and lightly caramelized.
• Season with salt and pepper.
• Set the sweet garlic aside.
• To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
• Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
• Remove from the heat and place the bacon on paper towels.
• Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
• Add the cubed bread to the pan and toss to coat.
• Season with salt and pepper and transfer the bread cubes to a baking sheet.
• Bake for 5 minutes, or until they are lightly browned.
• Set aside.
• To Make the Dressing: Mix the shallots, mustard, and vinegar together.
• Gradually whisk in the olive oil until the liquid is well blended.
• Season with salt and pepper.
• Set aside.
• To Serve: Tear the chicory leaves into small pieces.
• Place them in a serving bowl and set aside at room temperature.
• Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
• Add the croutons and then the dressing.
• Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
• (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.

ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS

Steps:

• Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
• Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
• Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
• Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
• Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
• Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.