Arugula

Arugula and Tomato Salad

 Wash and dry the arugula; tear into bite size pieces. Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve.

 

Chef John's Roasted Beet and Arugula Salad

3 large golden beets (about 1 1/2 pounds)

3 tbsp olive oil

4 oz baby arugula leaves, washed (about 2 large handfuls)

1/2 cup chopped toasted pecans

1/4 cup rice vinegar

2 tbsp sherry vinegar

2 oz goat cheese

salt and fresh ground black pepper to taste

Preheat oven to 375 degrees F.

Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.

With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble over the cheese, and serve.

Beet and Arugula Salad

(Gourmet, March 1997)

1/2 lb beets without leaves (about 3 med.)

1 small bunch arugula

1 T. white wine vinegar

1/4 cup olive oil

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets

until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates. Serves 2.

Lemon Couscous Salad with Arugula, Scallions & Dill

(Adapted from Gourmet)

2 1/4 cups water

a 10-ounce box couscous (~ 1 1/2 cups)

1/2 teaspoon salt

3 tablespoons fresh lemon juice, or to taste

1/4 cup olive oil

1 bunch arugula washed thoroughly,

spun dry, and shredded fine (about 2 cups)

3 large scallions, sliced thin

3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.

Chicken, Wild Rice, And Pecan Salad In Romaine Spears

 adapted from Bon Apetit

3 Cups chicken broth

4 oz. wild rice

1 pound cooked chicken

1 bunch arugula -- chopped

1/4 cup green onions -- chopped

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 cup walnuts or pecans -- toasted and chopped

1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens

For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.

Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.