ARUGULA MAYONNAISE
Provided by Amanda Hesser
Categories condiments
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together egg yolk, mustard, vinegar and large pinch of salt. Beginning a drop at a time, whisk in oils. As it emulsifies, add oil a little faster in a slow, steady stream. When mixture is thick, taste, and adjust seasoning. It should be highly seasoned.
- Transfer mixture to a blender or food processor, add arugula, and puree. (Add a tablespoon of water, if necessary, to get arugula flowing.) Taste, and adjust seasoning before serving.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 20 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
OPEN-FACED TUNA SANDWICHES WITH ARUGULA AND SWEET-PICKLE MAYONNAISE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
- Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
ARUGULA MAYONNAISE
Biscuit says this stuff is addictive - and I'll take her word on anything. She found the recipe at epicurious and has used it on just about every sandwich she's made since. At the epicurious site, they use it in a smoked turkey sandwich, with extra (whole) arugula leaves on the turkey slices. Posted here so I can find it when I need to make it. :-)
Provided by evelynathens
Categories Sauces
Time 10m
Yield 3/4 cup (approximately)
Number Of Ingredients 5
Steps:
- Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper.
Nutrition Facts : Calories 625.3, Fat 52.4, SaturatedFat 7.7, Cholesterol 40.7, Sodium 1120.8, Carbohydrate 40.5, Fiber 0.5, Sugar 10.3, Protein 2.1
HERBED HAMBURGERS WITH ARUGULA
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a bowl gently combine beef and thyme and form into two 3/4-inch-thick patties. In a heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking and reduce heat to moderate. Cook patties 3 1/2 minutes on each side for medium-rare meat and drain on paper towels.
- Spread mayonnaise on insides of rolls and buns and make sandwiches with onion, arugula, and patties.
STEAMED ASPARAGUS WITH ARUGULA MAYONNAISE
Steps:
- Place the garlic and arugula in the blender and pulse a few times to roughly chop the arugula. Then turn the blender on at a high speed and slowly add the olive oil. You may need to stop the blender to push down the arugula leaves. Continue to blend until the arugula is finely minced, similar to a pesto.
- Place the mayonnaise into a bowl. Using a sieve, pour the arugula mixture through the sieve. Use the back of a spoon to push the mixture through the sieve. Next add the lemon juice and salt. Stir well and refrigerate until ready to eat.
- Fill a 6 quart stock pot with water and bring it to a rolling boil over high heat. Add the salt. Fill a large bowl with ice and water and have it ready. Put the asparagus into the boiling water, watch as it returns to a boil, then cover and cook for three minutes. Quickly remove the asparagus from the water with tongs and place in the ice water. When the asparagus have cooled, place them on paper towels to dry. Refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMOKED-TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE
Categories Sandwich turkey Quick & Easy Mayonnaise Arugula Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
OPEN FACED EGG SANDWICHES WITH ARUGULA SALAD
Eggs and arugula are a delicious combination. This dish is great for brunch!
Provided by Joy
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Nutrition Facts : Calories 501 calories, Carbohydrate 23.3 g, Cholesterol 382.5 mg, Fat 38.2 g, Fiber 1.6 g, Protein 17 g, SaturatedFat 7.4 g, Sodium 535.8 mg, Sugar 1.9 g
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