ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS
Transform everything you love about classic steak frites--juicy steak and crispy fries--into a salad with arugula.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
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.
WARM ARUGULA SALAD WITH GARLIC CROUTONS
Categories Salad Garlic Leafy Green Bake Sauté Arugula Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For vinaigrette:
- Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
- Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
- For salad:
- Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.
ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS
Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g
RADICCHIO, PEAR AND ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
- For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.
Nutrition Facts : Calories 496 calorie, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 657 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 12 grams, Sugar 14 grams
TOMATO, CHICKPEA, AND ARUGULA SALAD
This vegetarian salad is hearty, satisfying, and easily stored for work lunches.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Dividing evenly between 2 airtight containers, layer arugula, scallions, chickpeas, tomatoes, and walnuts; cover, and refrigerate up to overnight.
- In 2 more airtight containers, divide vinegar and oil for vinaigrette; season with salt and pepper. Cover and store at room temperature. To serve, shake vinaigrette in containers to combine; pour over salads, and toss.
WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON
Provided by Maria Helm Sinskey
Categories Salad Garlic Appetizer Bake Vegetarian Quick & Easy Father's Day Dinner Parmesan Lemon Arugula Summer Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.
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- Preheat oven to 375°F. Cook bacon in a large skillet over medium, stirring occasionally, until crisp, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate, and set aside, reserving drippings in skillet. Remove skillet from heat. (Bacon can be made a day ahead and stored in an airtight container in the refrigerator. Before using, place bacon on a paper towel-lined plate, and microwave on HIGH until warm, about 10 seconds.)
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