Posts Tagged 'arugula'

Asparagus, Roasted Red Pepper, and Arugula Salad

Asparagus, Roasted Red Pepper, and Arugula Salad
From Simply Salads by Jennifer Chandler

This tasty salad makes an elegant presentation for a dinner party first course.  Arrange on a platter for a wonderful buffet offering.

For the White Balsamic Vinaigrette:

2 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper

For salad:

1 bunch (about 1 pound) asparagus, tough woody ends snapped off and discarded
1 package (5 ounces) Baby Arugula salad blend
1 roasted red bell pepper, thinly sliced (about 1/2 cup)
1/3 cup Kalamata olives, pitted and finely chopped
1/2 small red onion, finely chopped

For the White Balsamic and Dijon Mustard Vinaigrette:

In a small bowl whisk together the vinegar and mustard.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

Bring a medium pot of salted water to a boil. Add asparagus and cook until vibrant green and crisp tender, 1 to 1 1/2 minutes. Drain the asparagus and immerse in an ice water bath to stop the cooking process. Drain again and set aside

On each plate, place a bed of arugula. Layer the asparagus on top.  Arrange the peppers on top of the asparagus. Generously drizzle with the vinaigrette to taste.  Garnish with the olives and red onion.

Makes 4 appetizer salads

 

 

 

Watermelon and Arugula Salad

I don’t think any fruit says summer and back-yard barbecues like watermelon. I love, my kids love it … a juicy, refreshing slice of watermelon is just hands-down a quintessential favorite.

Most people only think of serving watermelons sliced  … but one of my favorite ways to enjoy this juicy treat is in a salad.  I just love the whole “savory versus sweet” thing that goes on when you match ripe, sweet fruits with savory ingredients.

For this salad, I toss watermelon with spicy arugula. I find that a flavorful green like arugula provides a great contrast to the sweet fruit.  (Spinach would be a good substitute if you can’t find arugula.)

In the South, we like to salt our watermelon slices. (Don’t make a face if you haven’t tried it!) The piquancy of the salt actually enhances the melon’s sweetness.  To get that same experience in this salad, I add crumbled Feta cheese.  This salty cheese works the same way Kosher salt would on a cold slice of watermelon. Yum!

So for the next time you buy a watermelon … think salad rather than slices.

Enjoy!

Watermelon and Arugula Salad
From Simply Salads by Jennifer Chandler

For the vinaigrette:
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons olive oil
Kosher salt and freshly ground pepper

For the salad:
1 small watermelon, seeded, rind removed, and cut into 1-inch cubes
1 package (5 ounces) Baby Arugula salad blend
1/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

For the vinaigrette:

In a small bowl whisk together the lemon juice and red wine vinegar.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss the salad blend, watermelon, feta cheese, and pine nuts. Add the vinaigrette to taste and gently toss.

Makes 6 appetizer or side salads.

Tip:  Add fresh mint leaves for an interesting zing to this refreshing salad.


Jennifer Chandler

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