Arugula And Roasted Vegetable Salad With Whole Grain Croutons Recipes

ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes.
• Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes.
• Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil.
• Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates.

ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS

Steps:

• Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
• Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
• Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
• Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
• Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
• Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.

ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS

Steps:

• Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
• Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
• Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
• To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.