Arugula And Steak Salad With French Fry Croutons Recipes

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FRENCH FRY SALAD



French Fry Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons each olive oil and chopped rosemary. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Meanwhile, mix 1/2 minced shallot, 3 tablespoons champagne vinegar and a pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped head frisee and 1/4 cup chopped chives. Add the fries and 2 ounces crumbled goat cheese, season with salt and pepper and toss.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON



Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon image

Provided by Maria Helm Sinskey

Categories     Salad     Garlic     Appetizer     Bake     Vegetarian     Quick & Easy     Father's Day     Dinner     Parmesan     Lemon     Arugula     Summer     Party     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 tablespoons (or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler

Steps:

  • Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

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

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