Quince Manchego And Arugula Salad 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.

ARUGULA SALAD WITH SHAVED MANCHEGO

Arugula Salad with Shaved Manchego image

The sheep's milk manchego cheese adds bite to an already peppery salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1 to 2 teaspoons honey
2 tablespoons white balsamic or white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
2 bunches arugula, about 1 pound total, well rinsed, thick stems removed
1/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
4 ounces Manchego cheese

Steps:

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula and sun-dried tomatoes. Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine. Divide among 4 serving plates; top with remaining Manchego. Serve immediately.

ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS

Arugula Salad with Manchego, Apples, and Caramelized Walnuts image

Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup balsamic vinegar
1/2 cup walnut oil
3 tablespoons Champagne vinegar or white wine vinegar
8 cups arugula
2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
6 ounces Spanish Manchego cheese or sharp white cheddar cheese, shaved
1 1/2 cups pitted dates, sliced
1 cup Caramelized Walnuts
4 large shallots, minced

Steps:

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

ARUGULA SALAD WITH SHAVED MANCHEGO

Arugula Salad With Shaved Manchego image

Great presentation! Salad is quick and easy to make, and great to eat! This was given to me by my best-friend, Judy this is one of her favorites.

Provided by Manami

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 tablespoon honey
2 tablespoons white balsamic vinegar or 2 tablespoons white wine vinegar
2 tablespoons olive oil
coarse salt, to taste
fresh ground black pepper, to taste
2 -3 tablespoons slivered almonds
2 bunches arugula, well rinsed, thick stems removed (About 1 lb)
1/4 cup sun-dried tomato packed in oil, drained and thinly sliced
4 ounces manchego cheese, thinly sliced

Steps:

In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula, sun-dried tomatoes and almonds to the dressing.
Lightly toss.
Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
Divide among four serving or salad plates; top with remaining Manchego.
Serve immediately.

Nutrition Facts : Calories 109.7, Fat 9.4, SaturatedFat 1.2, Sodium 18.7, Carbohydrate 6.7, Fiber 0.8, Sugar 4.4, Protein 1.1

QUINCE, MANCHEGO AND ARUGULA SALAD

Quince, Manchego and Arugula Salad image

Lovely simple salad with Spanish tones. Great for tapas or as a starter for your next dinner party! Serve with a lovely rose. (Remember Lancer's? Perfect for this!) Taken from tapenawines .com and posted for ZWT. (This recipe calls for 1 oz. of cheese per salad; that seems like alot to me. Please use your own discretion when adding the cheese, so as not to smother the salad! As I said seems like a lot, to me...)

Provided by alligirl

Categories Vegetable

Time 10m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces manchego cheese, shaved thin
1 tablespoon olive oil
1 teaspoon coarse sea salt
4 ounces quince paste, cut into thin slices at room temperature
3 cups baby arugula, washed
fresh pepper, to taste

Steps:

In a large bowl, toss the arugula with olive oil and season with sea salt.
Divide the arugula onto 6 small plates.
Place a slice of quince paste on top of each plate.
Sprinkle each plate with cheese.
Season with pepper.

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