ARUGULA SALAD WITH FRENCH LENTILS, SMOKED CHICKEN, AND ROASTED PEPPERS
Poached or grilled chicken breast would produce equally appetizing results. Serve this Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers with a crusty baguette for a light but satisfying meal.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
- While lentils are cooking, roast red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heat-proof bowl, cover with plastic wrap, and let stand until cool. Peel and seed peppers, and cut into 1/2 inch slices. Place strips in a small saucepan with 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
- In a large bowl, whisk together vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of dressing to lentils, and toss to coat. Add arugula, chicken, and cooled pepper strips to remaining dressing, and toss. Season both salads with salt and pepper. Arrange lentils into mounds on each of six salad plates, form a well in the center of each, and fill with arugula mixture.
Nutrition Facts : Calories 250 g, Cholesterol 15 g, Fat 9 g, Fiber 3 g, Protein 17 g, Sodium 560 g
HERB-ROASTED HEN WITH WILD ARUGULA SALAD
This savory roasted hen, perfect for special occasions, comes from Ben Ford, executive chef at Ford's Filling Station.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Fit a roasting pan with a rack; place onion and fennel slices on top of rack and set roasting pan aside.
- Remove giblets from chicken and discard or reserve for another use. Rinse chicken inside and out and pat dry, very well. Season cavity with salt and pepper and truss chicken with kitchen twine.
- Generously season outside of chicken and set on vegetables in roasting pan. Transfer to oven and roast until chicken reaches 165 degrees on an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone), 50 to 60 minutes.
- Remove chicken from roasting pan and stir thyme and butter into pan juices. Baste chicken with pan juice mixture and let stand 15 minutes.
- Remove twine and place chicken breast side up. Cut through the skin between breast and thigh. Gently pull leg away to expose joint. Cut through joint to free the whole leg. Cut off wings at joints. Cut through joint where drumstick meets the thigh in a firm downward motion. Slice each breast half from bone, working knife along contour of rib cage. Serve chicken pieces with arugula salad.
MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!
Provided by Pooja Mottl
Categories Salad Beans Lentil Salad Recipes
Time 1h30m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
- Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
- Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
- Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
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