Arugula Salad With Lemon Pepper Dressing Recipes

ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Steps:

• Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
• Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

ARUGULA SALAD WITH LEMON DRESSING

Steps:

• In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
• Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH LEMON-PEPPER DRESSING

Steps:

• Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING

Steps:

• To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
• To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
• Place the arugula in a medium mixing bowl and toss with remaining dressing.
• Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.

COWBOY FLATBREAD TOPPED WITH ARUGULA SALAD AND LEMON-PEPPER DRESSING

Steps:

• Mix first 7 ingredients in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in 2/3 cup water and vinegar until moist dough forms. Cover; chill 1 hour.
• Preheat oven to 375°F. Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to 9-inch round. Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray. Place 1 dough round into bottom and 1/2 inch up sides of skillet. Bake until light golden, about 20 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 4 hours ahead. Cover loosely with foil. Rewarm uncovered in 350°F. oven for 5 minutes.) Top with Arugula Salad. Cut into wedges.

BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Steps:

• Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
• Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
• Garnish with pine nuts or walnuts.
• Servings are estimated.