Arugula And Roasted Vegetable Salad With Whole Grain Croutons Recipes

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ARUGULA AND STEAK SALAD WITH FRENCH FRY CROUTONS



Arugula and Steak Salad with French Fry Croutons image

Transform everything you love about classic steak frites--juicy steak and crispy fries--into a salad with arugula.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

3 cups frozen French fries (about half a 22-ounce bag)
1 1/2 teaspoons paprika
1 pound strip steak (3/4- to 1-inch thick)
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 tablespoon whole-grain mustard
2 1/2 tablespoons cider vinegar
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
8 ounces baby arugula (about 12 cups)

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



Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons image

Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, cooking spray
2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 large navel oranges
1/3 cup golden raisins
Olive oil, cooking spray
6 medium scallions, trimmed
1/2 medium fennel bulb, trimmed and thinly sliced lengthwise
2 cups baby arugula (about 4 ounces)
1 1/2 teaspoons champagne vinegar
1/8 teaspoon coarse salt
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Freshly ground pepper

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.

Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g

ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS



Arugula and Roasted Fruit Salad with Panettone Croutons image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens

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.

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