Arugula And Pea Salad Recipes

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

Steps:

• Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
• Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
• Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
• Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

Steps:

• 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
• salted water for 3 minutes. Drain and cool.
• 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
• rows.
• 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
• and shake well. Drizzle over salad. Store any remaining dressing in the.
• refrigerator.
• To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
• chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
• reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
• vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
• a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
• tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
• refrigerator up to 6 months. Makes 11/4 cups.

Steps:

• In a medium saucepan cook peas, covered, in a small amount of boiling salted water for 3 minutes. Drain and cool.
• Arrange peas, green onions, arugula and Swiss chard in rows on a large platter or in a serving bowl.
• In a screw-top jar combine the raspberry vinegar and salad oil. Cover and shake well.
• Drizzle over salad. Store any leftover dressing in the refrigerator.

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Steps:

• Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
• Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
• In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
• Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.