Arugula Salad With Marinated Garlic Cloves Recipes

Steps:

• In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
• With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
• In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

Steps:

• For the vinaigrette: Heat the oil and garlic cloves in a small saucepan over medium-high heat until simmering. Adjust the heat to maintain a slow simmer. Cook until the garlic is tender and golden, 25 to 30 minutes. Let cool to room temperature. (The garlic and oil can be refrigerated in an airtight container for up to 1 month.)
• In a food processor, combine the fried garlic, 1/4 cup of the garlic oil, the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Puree until smooth.
• For the salad: Combine the arugula, farro, cranberries and goat cheese in a large bowl. Toss with the vinaigrette.

Steps:

• Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
• Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
• Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

Steps:

• Make vinaigrette:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, shallot, and vinegar and add oil in a stream, whisking until emulsified. Vinaigrette may be made 2 days ahead and chilled, covered. Bring vinaigrette to room temperature and whisk well before using.
• Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
• Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.

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.