Arugula And Mint Salad Recipes

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
• Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
• Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

ARUGULA, WATERMELON AND FETA SALAD

Steps:

• Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
• Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

ARUGULA AND MINT SALAD

Steps:

• In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
• Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
• Add the dressing and season with salt and pepper. Toss well and serve.

GRAPEFRUIT MINT AND ARUGULA SALAD

Steps:

• In a serving bowl, toss arugula, grapefruit, mint, olive oil and agave nectar until well combined.