Arugula Endive And Fennel Salad With Chunky Olive Vinaigrette Recipes

Steps:

• Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.

Steps:

• Whisk together lemon zest and juice, sugar, and 1/4 teaspoon each of salt and pepper in a small bowl. Add oil in a slow stream, whisking until combined. Stir in olives.
• Halve fennel lengthwise and remove core, then thinly slice crosswise using slicer.
• Just before serving, toss fennel, arugula, and endives with just enough vinaigrette to coat and salt and pepper to taste.

Steps:

• Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
• Toss arugula with vinaigrette, to taste.

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Steps:

• Trim off and discard the bottom stems of arugula. Rinse the upper leaves well and drain. Dry.
• Pull off and discard any tough or marred outer leaves of the endive. Cut off and discard the bottom of each endive head. Separate the leaves of endive, rinse and dry.
• Spoon the mustard and balsamic and red-wine vinegars into a mixing bowl. Add salt and pepper, and start stirring vigorously with a whisk while gradually adding the oil.
• Put the greens into a mixing or salad bowl and gradually add the dressing, tossing gently with a salad fork and spoon. Add only enough to coat the leaves. Leftover dressing may be covered and refrigerated.

Steps:

• Preheat oven to 400 degrees. Toss fennel, endives, rosemary, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Spread mixture in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until fennel and endives are well browned, about 35 minutes. Discard rosemary.
• Transfer fennel mixture to a large serving bowl. Add vinegar, mustard, remaining tablespoon oil, the figs, and orange segments. Toss well to combine. Let cool to room temperature.
• Just before serving, toss fennel mixture with the arugula. Season with salt and pepper, if desired.