Apricot And Arugula Salad With Fresh Ricotta Recipes

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Arugula Salad With Grilled Apricots and Pistachios image

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, salads and dressings, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups arugula, preferably wild arugula, washed and spun dry
Scant 1/4 cup pistachios (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped slivered basil leaves
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 ounces goat cheese or feta, crumbled
8 small or 6 large ripe apricots

Steps:

Heat a griddle over a hot grill or burner, or preheat an indoor grill.
Combine arugula, half the pistachios, and basil in a large bowl.
Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE

Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

ARUGULA, FENNEL, AND APRICOT SALAD

Arugula, Fennel, and Apricot Salad image

Provided by Jeanne Kelley

Categories Salad Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons white balsamic vinegar
2 tablespoons minced shallot
3 tablespoons extra-virgin olive oil
1 5-ounce container arugula leaves
1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds
6 large apricots, pitted, sliced
1/4 cup unsalted natural pistachios

Steps:

Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD

Tomato, Arugula, and Ricotta Salata Salad image

Categories Salad Blender Cheese Tomato No-Cook Quick & Easy Arugula Summer Gourmet

Yield Serves 6

Number Of Ingredients 9

Ingredients

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup plus 2 tablespoons olive oil
3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
1 tablespoon finely shredded fresh oregano leaves

Steps:

Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

APRICOT AND ARUGULA SALAD WITH FRESH RICOTTA

Apricot and Arugula Salad with Fresh Ricotta image

This salad is a delightful interplay of sweet, creamy, tangy, and peppery flavors. If you prefer, you can swap in ricotta salata or a mild feta for the ricotta; both are saltier than fresh ricotta, so skip the seasoning with zest, salt, and pepper. Apricots have but a brief appearance even at the peak of their season. If you miss them, you can substitute with any other stone fruit. White nectarines, peaches, pluots, or plums would be particularly nice. In the fall, sliced fuyu persimmons are perfect. Whatever fruit you use, just make sure it's ripe and flavorful.

Yield SERVES 4

Number Of Ingredients 8

Ingredients

1/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
1 tablespoon cider vinegar, more as needed
1/4 teaspoon Dijon mustard
4 teaspoons extra-virgin olive oil
3 cups lightly packed baby arugula (about 2 1/2 ounces)
3 medium apricots, cut into 1/4-inch wedges

Steps:

In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Spread on a serving platter, or divide among 4 salad plates.
Scatter teaspoonfuls of the ricotta mixture over the salad.
Make extra of the ricotta mixture and spread it on bruschetta or toast.

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