Arugula Salad With Lemon Truffle Oil Dressing Recipes
ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Provided by Tori Ritchie
Categories Salad Food Processor Side Vegetarian Quick & Easy Lunch Parmesan Arugula Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
- Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING
Found this on the web. I like this recipe because it uses only truffle oil instead of a mixture of olive and truffle oils.
Provided by Grace Lynn
Categories Pears
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Put the baby arugula into a large bowl.
- Squeeze half a lemon over the arugula and add the zest.
- Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
- If you're adding toasted walnuts, toss those on top as well.
- Drizzle everything in the bowl with truffle oil.
- Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
- Mix all those lovely things together.
- Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!
ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN
Steps:
- Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
- Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.
ARUGULA WITH LEMON AND OLIVE OIL
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Arugula Summer Vegan Gourmet
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.
WARM LOBSTER SALAD WITH ARUGULA AND TRUFFLE OIL
I found this off of truffle-oil.com and am posting it here to save it. I haven't made it yet, so if someone has, please let me know how it is. One of these days I'll get around to buying some truffle oil and giving this a go. It sounds like it would be a very eye-appealing salad, too. The website offered the tips of using fresh herbs and not overcooking the lobster. I'm guessing on the yield and times, so please inform me of them when you make this.
Provided by Marla Jones
Categories Lobster
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the large red tomato and puree it in a blender until smooth.
- Drizzle in 2 ounces of olive oil and the balsamic vinegar.
- Season with salt and pepper to taste and pour into a bowl.
- Add the fresh tarragon and set aside.
- In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
- Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
- Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
- Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
- Toss with the warm tarragon dressing and season to taste.
- Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
- Top with the lobster-tomato salad and serve immediately.
- Do not make the dish ahead of time.
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