Tag: Arugula

Tri-Color Salad with Balsamic Viniagrette

cheese crisps

Complex salads are tossed salads that have more than one ingredient. A great example is the classic Italian Tri-Color Salad, which uses three peppery lettuces: arugula, radicchio and Belgian endive. Pair with a balsamic vinaigrette; the sweetness of the balsamic is a delicious foil for the bitterness of the lettuce.

cheese crisps

Oftentimes this salad is topped with shavings of Parmesan cheese. I thought it would be nice to share a little twist on that — Parmesan crisps!

Use 2 tablespoons grated aged cheese, such as Parmesan or Asiago, per person. Drop onto a lined baking pan and use the back of the spoon to spread into a circle. Finish with a little freshly grated black pepper, if desired. Bake in 400 degree oven for 12 minutes, or until lightly golden. Cool and add to salad or a bread basket.

cheese crisps

Watch the Tri-Color Salad Video here.

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Tri-Color Salad with Balsamic Viniagrette

Here’s a classic Italian salad using arugula, radicchio and endive with a balsamic vinaigrette. Special bonus – cheese crisp recipe included.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Category: Salad
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Ingredients

Cheese Crisps

½ cup grated Parmesan or Asiago cheese
freshly ground pepper, optional

Balsamic Vinaigrette
1/2 cup olive oil
2 tablespoons plus 2 teaspoons good balsamic vinegar
1 smashed clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Tri-Color Salad
2 cups arugula
1 cup chopped radicchio
1 cup sliced endive
kosher salt
freshly ground black pepper

Garnish
Shaved aged cheese, such as Asiago or Parmesan or a cheese crisp

 

Instructions

Cheese Crisps

Preheat oven 400 degrees F.

Line a baking sheet with silicon or parchment paper

Drop 2 tablespoonfuls of grated cheese onto the lined baking sheet about 2 inches apart.

Spread the cheese into a circle. Sprinkle with a little freshly ground pepper, optional.

Bake in preheated oven for 12 minutes or until lightly golden.

Balsamic Vinaigrette

Place the olive oil, balsamic vinegar, garlic, salt, and pepper in a sealed jar. Let sit, refrigerated, for at lease 30 minutes. Can be made a day in advance.

Remove the garlic before using.

Tri-Color Salad

Place the arugula, radicchio and endive in a salad bowl. Season with a pinch of salt and a couple of turns of the peppermill.

Remove the garlic from the vinaigrette, reseal the jar and shake well. Pour sparingly over the greens and toss.

Garnish with shaved aged cheese, such as Asiago or Parmesan, or cheese crisps.

Notes

Use just enough vinaigrette to coat the lettuce, but not pool at the bottom of the bowl. Save leftover vinaigrette up to 4 days in the refrigerator.

 

Roasted Beet Salad with Sherry Wine Vinaigrette

Roasted Beet Salad with Sherry Wine Vinaigrette

I love beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas. Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Eat it by itself or toss into salads.

Golden Beet

Spring vegetables are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome lightness and color to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.

Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb grows bigger and, fortunately, they are pretty frost resistant making them a year-round staple.

Roasted Beets

Candy Cane Beet

Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.

Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.

This recipe for beet salad includes peppery arugula, and chunks of warm goat cheese. Add some toasted nuts, such as pistachio or walnuts for a little texture.

Beet and goat cheese

Watch our Roasted Beet Salad Video Here

 

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Roasted Beet Salad with Sherry Wine Vinaigrett

Roasted Beet Salad with Sherry Wine Vinaigrette

Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.

  • Author: Trish Lobenfeld
  • Yield: 2/3 cup vinaigrette 1x
  • Category: Salad, Salad Dressing & Vinaigrettes
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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons walnut oil
  • 2 tablespoons Sherry wine vinegar
  • 1 small shallot minced
  • 1 teaspoon Dijon mustard
  • pinch of salt
  • a couple of cranks on the pepper mill
  • 4 roasted beets cut into slices, cubes

Instructions

  1. Combine the oils, vinegar, shallot, mustard, salt and pepper in a covered jar and shake or whisk in a bowl.
  2. Pour generously over beets and let marinate in the refrigerator at least 4 hours or overnight. Best served at room temperature.

Notes

Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.

 

Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser. Here’s Spinach and Arugula Salad with a Champagne-Dijon Vinaigrette.

Method

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with 4 ounces of cooked bacon bits, 3 tablespoons toasted pine nuts, 2 ounces crumbled blue cheese and thinly sliced red onion.

For the vinaigrette whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Kosher salt and fresh ground pepper to taste.

Toss and serve.

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Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 portions 1x
  • Category: Salads
Scale

Ingredients

4 ounces bacon, diced
3 cups baby spinach
1 1/2 cups baby arugula
3 tablespoons toasted pine nuts
2 ounces crumbled blue cheese
4  thin slices red onion
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Instructions

Place the bacon in a small, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat is rendered and the bacon is crispy.

Remove to paper-towel lined plate.

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with cooked bacon,  pine nuts, blue cheese and onion.

For the vinaigrette whisk together extra-virgin olive oil, vinegar, shallot, mustard, salt, and pepper.

Toss and serve.