Roasted Vegetables With Wilted Arugula And Garlic Dressing Recipes

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WILTED ARUGULA

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 10m

Number Of Ingredients 6



Wilted Arugula image

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

ROASTED VEGETABLES WITH WILTED ARUGULA AND GARLIC DRESSING

From the Longos store Spring 2013 recipe magazine. I didn't have arugula and anchovy paste and it was still delicious. Include whatever vegetables you like - zucchini is good.

Provided by fluffystew

Categories     Vegetable

Time 1h

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 16



Roasted Vegetables With Wilted Arugula and Garlic Dressing image

Steps:

  • Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or foil (optional). Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in centre of preheated oven for 30-45 minutes or until lightly browned and softened.
  • Garlic Dressing: In a bowl, stir together garlic, lemon rind and juice. Whisk in mayo, mustard, Worcestershire sauce, and anchovy paste until smooth. Gradually add olive oil, whisking until mixture is emulsified. Stir in salt.
  • Spread arugula onto platter and toss with 1 TBS of the dressing.
  • Toss 3 TBS of dressing with roasted vegetables and spread over arugula. Serve salad warm or at room temperature, adding remaining salad dressing just before serving as needed.

Nutrition Facts : Calories 120.6, Fat 9.6, SaturatedFat 1.4, Cholesterol 1.5, Sodium 178.4, Carbohydrate 7.7, Fiber 3, Sugar 3, Protein 3.3

1 small cauliflower, cut into florets or 6 cups cauliflower florets
3 bell peppers, cut lengthwise (red, yellow, orange)
1 bunch asparagus, trimmed and cut in half or 1 lb asparagus
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups arugula
3 garlic cloves (grated or minced)
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
3 tablespoons extra virgin olive oil
1 pinch salt

ROASTED GARLIC DRESSING

This is a very versatile dressing that you can use on salads or on steamed veggies (asparagus and broccoli are good with this). Roasting the garlic makes it mellow and sweet. Adapted from a Moosewood recipe.

Provided by Hey Jude

Categories     Salad Dressings

Time 25m

Yield 1 2/3 cups

Number Of Ingredients 7



Roasted Garlic Dressing image

Steps:

  • In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
  • Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
  • When cool enough to handle, peel the cloves.
  • In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
  • covered and refrigerated, this dressing will keep for several weeks.

10 -12 cloves garlic, unpeeled
1 cup olive oil (not extra virgin)
1/3 cup balsamic vinegar
1/3 cup water
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard

WARM ROASTED-GARLIC DRESSING FOR ROASTED-VEGETABLE SALAD

Make this for our Roasted-Vegetable Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 cup

Number Of Ingredients 4



Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad image

Steps:

  • Preheat oven to 400 degrees. Wrap garlic in foil. Roast until very tender, about 1 1/2 hours. Let cool slightly. Can be refrigerated in an airtight container overnight.
  • Cut the garlic head in half crosswise. Squeeze pulp into a small saucepan, and place over medium-low heat. Whisk in vinegar and rosemary. Gradually add oil, whisking constantly. Use immediately.

1 garlic head
1/3 cup white wine vinegar
1 teaspoon finely chopped fresh rosemary
2/3 cup extra-virgin olive oil

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