Starters - Ina garten salad recipes arugula

Author: Lena Zielinski  

In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Watermelon & Arugula Salad

Watermelon & Arugula Salad
Watermelon & Arugula Salad from Barefoot Contessa. Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
Yields: 6 servings
Number of ingredients: 1
Ingredients:
  • ½ pound baby arugula leaves 2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind) ¹⁄³ cup good olive oil ¼ cup freshly squeezed lemon juice (2 lemons) 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½-pound chunk Parmesan cheese
How to cook:
  1. Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
  2. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
Notes: Ina Garten's Cape Cod Chopped Salad, In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For Duration: 4:02

Ina Garten's Cape Cod Chopped Salad

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For Duration: 4:02

Warm Fig & Arugula Salad

Warm Fig & Arugula Salad
Warm Fig & Arugula Salad from Barefoot Contessa. Preheat the oven to 375 degrees. In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside. Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices. Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 6 salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately.
Yields: 6 servings
Number of ingredients: 1
Ingredients:
  • ¼ cup aged sherry vinegar 1½ teaspoons Dijon mustard ½ teaspoon honey Kosher salt and freshly ground black pepper ½ cup good olive oil 8 to 12 ripe fresh figs, depending on their size 1 cup whole walnut halves (4 ounces) 8 to 10 cups baby arugula (9 ounces) 8 ounces crumbled Roquefort cheese
How to cook:
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, whisk together the vinegar, mustard, honey, 1 teaspoon salt, and ½ teaspoon pepper. While whisking, slowly add the olive oil. Set aside.
  3. Remove the stems from the figs with a small knife. Depending on their sizes, cut the figs in half or quarters through the stem end. Place the figs and walnuts together in a single layer on a sheet pan and roast for 5 to 15 minutes, depending on the ripeness of the figs, until they begin to release some of their juices.
  4. Meanwhile, place the arugula in a large bowl, add the vinaigrette, and toss well. Distribute the arugula among 6 salad plates, add the Roquefort, and then place the warm figs and walnuts on top. Serve immediately. 
Notes: Watermelon & Arugula Salad, ½ pound baby arugula leaves · 2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind) · ¹⁄³ cup good olive oil · ¼ cup freshly squeezed lemon juice (2

Watermelon and Arugula Salad

Get Watermelon and Arugula Salad Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 7
Ingredients:
  • 1/2 pound baby arugula leaves
  • 2 pounds seedless watermelon, 3/4-inch-diced (3 pounds with the rind)
  • 1/3 cup good olive oil
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-pound chunk Parmesan cheese
How to cook:
  1. Place the arugula and watermelon in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place on 6 salad plates.
  2. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
Notes: Arugula With Proscuitto And Burrata, Deselect All · 1/4 cup good white wine vinegar · 1 1/2 teaspoons Dijon mustard · 1 extra-large egg yolk, at room temperature · 1 teaspoon minced garlic · Kosher salt

The Barefoot Contessa's Arugula With Parmesan

The Barefoot Contessa's Arugula With Parmesan
My favorite green in a recipe by my favorite cook, Ina Garten. Ina says the arugula is peppery, the vinaigrette lemony and the parmesan spicy. She also recommends using Parmigiano Reggiano cheese.
Provided by: Irish Rose
Total time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
  • 1/2 lb fresh arugula
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 lb parmigiano-reggiano cheese
Nutrition:
  • Calories: 249.9 calories
  • Fat: 23.4 grams
  • Saturated Fat: 5.8 grams
  • Cholesterol: 13.6 milligrams
  • Sodium: 476.9 milligrams
  • Carbohydrate: 3 grams
  • Fiber: 0.7 grams
  • Sugar: 1 grams
  • Protein: 8.2 grams
How to cook:
  1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
  2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
  3. Toss well and place the salad on individual plates.
  4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
Notes: Tomato & Avocado Salad, Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt
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