Arugula And Ricotta Salata Salad With Dijon Vinaigrette Recipes
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
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.
TOMATO, ARUGULA, AND RICOTTA SALATA SALAD
Steps:
- Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
- Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.
ARUGULA SALAD
Steps:
- In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.
APRICOT AND ARUGULA SALAD WITH FRESH RICOTTA
This salad is a delightful interplay of sweet, creamy, tangy, and peppery flavors. If you prefer, you can swap in ricotta salata or a mild feta for the ricotta; both are saltier than fresh ricotta, so skip the seasoning with zest, salt, and pepper. Apricots have but a brief appearance even at the peak of their season. If you miss them, you can substitute with any other stone fruit. White nectarines, peaches, pluots, or plums would be particularly nice. In the fall, sliced fuyu persimmons are perfect. Whatever fruit you use, just make sure it's ripe and flavorful.
Yield SERVES 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
- Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
- Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Spread on a serving platter, or divide among 4 salad plates.
- Scatter teaspoonfuls of the ricotta mixture over the salad.
- Make extra of the ricotta mixture and spread it on bruschetta or toast.
SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA
Categories Salad Cheese Leafy Green Vegetable Appetizer No-Cook Low Carb Vegetarian Quick & Easy Ricotta Fennel Arugula Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
- Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.
ARUGULA AND RICOTTA SALATA SALAD WITH DIJON VINAIGRETTE
Make and share this Arugula and Ricotta Salata Salad With Dijon Vinaigrette recipe from Food.com.
Provided by Starbucks
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay leaf, and thyme into a small pot set over medium heat. Cook the vinegar until it is reduced to a syrup, about 10 minutes. Remove the bay leaf and thyme stem.
- Pour the reduction into a mixing bowl. Set the mixing bowl on a kitchen towel shaped into a circle to prevent the bowl from wobbling. Whisk in the honey, mustard, and salt. Slowly drizzle in the oil, whisking constantly to emulsify the vinaigrette. If the vinaigrette appears to thicken too much, add a teaspoon of cold water.
- Put the arugula in a bowl and dress with the Dijon Mustard Vinaigrette. Use a vegetable peeler to shave the ricotta salata into the arugula. Toss to combine.
Nutrition Facts : Calories 186.5, Fat 13.7, SaturatedFat 1.9, Sodium 102.8, Carbohydrate 11.3, Fiber 0.5, Sugar 9.4, Protein 0.8
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