Arugula Fennel And Apricot Salad Recipes
FENNEL SALAD WITH APRICOTS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup dried apricots in hot water. Combine 1 thinly sliced fennel bulb and 1/2 thinly sliced small red onion in a bowl. Heat one 15-ounce can chickpeas (drained) and 2 sliced garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes; pour over the fennel mixture and toss. Drain the apricots and add to the fennel. Stir in 2 tablespoons each white wine vinegar, chopped fennel fronds and parsley; season with salt and pepper.
ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a griddle over a hot grill or burner, or preheat an indoor grill.
- Combine arugula, half the pistachios, and basil in a large bowl.
- Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
- Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
- Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
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.
ARUGULA, FENNEL, AND APRICOT SALAD
Provided by Jeanne Kelley
Categories Salad Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Healthy Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Whisk vinegar and shallot in medium bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place arugula, sliced fennel, and apricots in large bowl. Whisk chopped fennel fronds into dressing. Drizzle dressing over salad and toss to coat evenly. Season to taste with salt and pepper. Transfer salad to large serving bowl. Sprinkle pistachios over and serve.
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