Arugula Salad With Shallot Vinaigrette And Crostini Recipes

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE

Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

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