Chopped Arugula Salad Recipes

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.

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
• Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces.
• Add peppers to dressing along with onion and arugula and toss to coat.

Steps:

• Combine radicchio, arugula, and parsley in a bowl. Drizzle with oil, then sprinkle with lemon juice and black-olive seasoning. Toss to combine, season with salt and pepper, and serve immediately.

Steps:

• In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Steps:

• Make the vinaigrette: In a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper.
• Divide arugula among 4 large plates. Using the large holes of a box grater, grate 1 egg over the center of each salad. (Alternatively, press the egg through a wide-meshed sieve or hand-chop.)
• Sprinkle each salad very lightly with salt. Whisk the dressing again and drizzle about 1 1/2 tablespoons over each salad. Drape 2 slices of prosciutto artfully over each salad, if using, and serve.