Arugula Salad With Cucumbers Radishes Feta Mint Recipes

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro and cook until tender, about 20 minutes. (If cooking whole-grain farro, it will take 30 minutes.) Drain well.
• Combine the olive oil and red pepper flakes in a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumber and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm. Add the arugula and toss. Top with the feta and season with salt and pepper.

ARUGULA SALAD WITH CUCUMBERS, RADISHES, FETA & MINT

Steps:

• Coarsely chop the mint leaves. Combine with the olive oil, vinegar, and salt. Break the cracker bread into bit-sized pieces into a wide salad bowl., then toss with about one third of the vinaigrette. Add the arugula and mix to distribute the bread. Peel the cucumber if you choose and slice very thin. Slice the radishes into thin coins. Add the cucumbers and radishes to the salad and drizzle with the remaining vinaigrette. Fold gently to mix well. Crumble the feta over the salad, add a few grinds of black pepper and fold to distribute. Garnish with the olives and distribute onto four plates being sure to distribute each component in each portion.

FARRO SALAD WITH RADISHES, ARUGULA AND FETA

Steps:

• Bring a large saucepan of salted water to a boil. Add the farro to the boiling water and cook until tender, about 20 minutes. (If cooking whole-grain farro it will take 30 minutes.) Drain well.
• Add the olive oil and red pepper flakes to a large serving bowl. Add the tomatoes, mint, parsley, radishes, cucumbers and lemon juice and stir to combine with the oil. Toss in the farro while still slightly warm and combine with the salad. Top with the feta and season the salad with salt and pepper.

RADISH MINT SALAD

Steps:

• Combine all ingredients in a bowl; mix until flavours are well combined.
• Enjoy!

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.