Corn, Arugula & Tomato Salad
From Eating Well.
Corn, Arugula & Tomato Salad
From EatingWell: Summer 2004
Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.
READER’S COMMENT:
“Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1. “
Ingredients
- 3 tablespoons red-wine vinegar
- 3 tablespoons minced shallots
- 6 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 6 cups loosely packed arugula, (about 6 ounces)
- 2 cups corn kernels, (about 4 ears)
- 1 1/2 pints cherry tomatoes, halved
Preparation
- Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
- Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
Raw Butternut Squash Pappardelle
From Russell James/The Raw Chef’s latest email newsletter.
Butternut Squash Papardelle
Serves 2
4 cups butternut squash ribbons
½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon olive oil
- To turn the butternut squash into ribbons: Remove the thick skin from the butternut squash by peeling it with a knife. Then use a vegetable peeler to cut it into ribbons.
- Combine all remaining ingredients with the ribbons and massage by hand until thoroughly combined. Set aside.
Cream Sauce
½ cup cashews
¼ cup pine nuts
½ clove garlic
1 teaspoon lemon juice
¼ teaspoon salt
1 ½ teaspoons nutritional yeast
1 tablespoon fresh thyme, mince
- Blend all ingredients except thyme in a high-speed blender.
- Stir in the minced thyme by hand.
Assembly
2 cups rocket/arugula
3 tablespoons shallot, sliced paper thin on a mandoline
1 cup cherry tomatoes
½ teaspoon lemon juice
¼ teaspoon salt
- Combine all assembly ingredients just before serving.
- Optional step: toss the tomatoes in a little olive oil, salt and pepper and dehydrate for 4 hours at 105 degrees F.
- Combine the cream sauce with the pappardelle.
- Combine the pappardelle and cream sauce with all the assembly ingredients and lightly toss. Serve immediately.
(Source: us1.campaign-archive.com)
Mexican Salad with Pomegranate-Lime Dressing
If you cut the pomegranate in half and juice it that way, the resulting juice will be more bitter and acrid than if you remove the arils from the pomegranate and crush them to release their juice. (The white membrane of the pomegranate is really not nice, IMO.)
Substitute coconut sugar or date sugar or something for the sugar, and (of course) don’t toast the pine nuts.
From Cooking Light.
Mexican Salad with Pomegranate-Lime DressingFor this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
Yield: 4 servings
IngredientsPreparation
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh pomegranate juice
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 small garlic clove, minced
- 1 teaspoon olive oil
- 2 cups arugula leaves
- 1 1/2 cups (3-inch) julienne-cut peeled jicama
- 1/2 cup vertically sliced red onion
- 1/2 cup diced peeled avocado
- 2 tablespoons chopped fresh cilantro
- 1/4 cup fresh pomegranate seeds
- 4 teaspoons pine nuts, toasted
Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.
(Source: find.myrecipes.com)
Arugula, Carrot & Celery Root Salad with Almonds
Also from Fine Cooking.
Arugula, Carrot & Celery Root Salad with Almonds
This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.
Serves ten to twelve.
2 Tbs. apple cider vinegar
2 Tbs. honey
1 tsp. Dijon mustard
6 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 medium carrots (1 lb.)
1 medium celery root (3/4 to 1 lb.)
6 lightly packed cups baby arugula (about 6 oz.)
3/4 cup sliced almonds, toasted
1/3 cup chopped fresh cilantroIn a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.
Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.
Make Ahead Tips
You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.
Orange and Radish Salad with Arugula
See the earlier recipe for notes about cutting the orange and using a better oil.
Orange and Radish Salad with ArugulaINGREDIENTS
Preparation
3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
5 teaspoons Lime juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground coriander , toasted in small dry skillet until fragrant, about 30 seconds
1/8 teaspoon Table salt
Ground black pepper
3 tablespoons Vegetable oil
5 Radishes , quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)
4 ounces Baby arugula (about 4 cups)1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
2. Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.
STEP BY STEP: Cutting Oranges
1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.
2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.
(Source: mealsmatter.org)
Arugula Salad with Fresh Blueberries, Dried Cranberries and Orange Dressing
I’m not fond of sage, so I’d probably replace it with some other herb. Looking at The Flavor Bible, some possibilities are basil, cilantro, dill, fennel (fresh, I assume they mean), mint, parsley, or watercress.
From Raw Epicurean.
Arugula and Sage with Fresh Blueberries, Dried Cranberries and Orange DressingThought I’m currently totally into arugula, pretty much any type of green will taste great with the other ingredients in this recipe.
Arugula, I used 1 package of pre-washed baby arugula
1/4 cup fresh sage, thinly sliced/chiffonade *
2-3 thinly sliced red onion rings, cut in half and separated
1 package [4.4 oz] fresh blueberries
1/3 cup dried cranberries
sunflower seeds and orange zest, optionalIn a large bowl add arugula, sage, red onion, blueberries, and dried cranberries. Add about 1/4 cup orange dressing and toss to coat. Divide salad between 4 salad plates or bowls. Top the salad with a sprinkle of sunflower seeds and some orange zest.
Serves 4
Orange Dressing
This sweet and tangy dressing is great over greens, grilled vegetables or a grain-based salad.
1 tablespoon orange peel zest
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon thinly sliced fresh sage
1 teaspoon agave, or preferred sweetener, optional
1/2 teaspoon paprika
1/4 teaspoon each sea salt and fresh ground white pepper, or to taste
1/2 cup extra virgin olive oilAdd all ingredient, except the olive oil, in a small bowl. Whisk together. Then gradually whisk in the olive oil until the mixture has thickened. Use as much as needed to dress a salad or vegetables. Refrigerate the rest in an airtight container up to one week. Bring the dressing to room temperature and whisk before using.
Yield 2/3 cup
*Chiffonade is a cutting technique that you can use to cut up any flat leafy food, herbs like basil, or leafy greens like spinach.
Arugula, Fennel, and Pomegranate Salad Recipe
Update: I tried this one and found it tasty, but a bit insubstantial for a main-dish salad. It would be good accompanying something more solid, I think. —Lexi
Arugula, Fennel, and Pomegranate Salad Recipe
Dressing:
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 red onion, minced
• salt and pepper to taste
• 1 tbsp pomegranate juiceWisk together
Garnish:
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
• handful of pecans
• Pomegranate seeds
• 2 tbsp dressingRough chop in food processor
Salad:
• 6 cups Arugula
(Source: renegadehealth.com)
Based on Random Daze theme by Polaraul
