Arugula Salad With Carrot And Yellow Pepper Recipes

ARUGULA SALAD WITH PARMESAN

Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Roasted Carrot Salad With Arugula and Pomegranate image

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Provided by Melissa Clark

Categories salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon ground cumin
1 tablespoon pomegranate molasses
1/2 tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
1/4 cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

Steps:

Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams

ARUGULA AND CARROT SALAD WITH WALNUTS AND CHEESE

Arugula and Carrot Salad With Walnuts and Cheese image

The best type of arugula for this salad is the feathery type called wild arugula. I love the contrast of flavors here - peppery arugula alongside sweet carrots and a nutty dressing.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

4 cups wild or baby arugula
2 cups grated carrots
2 tablespoons broken walnuts (1/2 ounce)
1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, pureed or finely minced optional
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

Steps:

Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl.
In a small bowl or measuring cup, combine the lemon juice, vinegars, salt and mustard. Whisk together, and add the garlic. Whisk in the oils.
Shortly before serving, toss the salad with the dressing.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams

ARUGULA SALAD WITH CARROT AND YELLOW PEPPER

Arugula Salad with Carrot and Yellow Pepper image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Arugula Bell Pepper Carrot Vegan Gourmet

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 teaspoons white-wine vinegar
1/2 cup olive oil
10 cups loosely packed bite-size pieces of leaf lettuce, rinsed and spun dry
3 cups arugula, course stems discarded and the leaves rinsed and spun dry
1/2 cup grated carrot
1/2 cup julienne strips of yellow bell pepper

Steps:

In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.

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