Salad Of Fennel Arugula And Ricotta Salata Recipes

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ARUGULA AND FENNEL SALAD



Arugula and Fennel Salad image

Provided by Tyler Florence

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tablespoons extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 small piece Parmigiano-Reggiano

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

ARUGULA AND RICOTTA SALATA SALAD WITH DIJON VINAIGRETTE



Arugula and Ricotta Salata Salad With Dijon Vinaigrette image

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

1/4 cup finely chopped shallots or 2 shallots
1 cup sherry wine
1 bay leaf
1 sprig thyme
1/4 cup honey
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
1/2 cup extra virgin olive oil
9 cups baby arugula
4 ounces ricotta salata

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

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

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

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

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

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA



Salad of Fennel, Arugula, and Ricotta Salata image

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

1 large shallot, minced (1/4 cup)
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
10 cups loosely packed arugula
1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

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.

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