Category: Arugula
Roasted Sweet Potato Salad with Yogurt Herb Dressing
This salad is full of flavor and textures. The dressing is delicious, and would be fantastic over any roasted vegetables or as a dip or sandwich spread.
Serves 4... Read more »
Chickpea, Arugula and Tomato Salad with Herbs and Seeds
Cook-with-what-you-Have Green Salad
Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order. In the winter you might make this heartier one.
You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »
Springy Nicoise Salad
There are three versions of cook-with-what-you-have Nicoise salad on this site. Each one can itself be varied in many ways. . . which vegetables you cook, which you leave raw, what kind of pickled/brined item you include, etc. Have fun with it!
The tuna is really optional--there is so much else going on that you may not miss it if you don't have it or don't eat fish.... Read more »
Raw Asparagus Salad with Arugula and Mint
My mother added raw asparagus to salads every spring when I was growing up. You can take it a step farther and make the asparagus not just an add-on but the main show. If you just have a few spears, add them to most any salad, thinly sliced. Lemon and mint are lovely complements in any case.
Thicker spears work much better in this salad (incidentally I prefer thicker ones for any preparation) than the skinny ones.
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Arugula, Peach and Blue Cheese Salad
This is such a bright, sweet and crunchy salad for mid-summer. Use any blue cheese you like or substitute feta or fresh goat cheese.
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Roasted Beets and Onions with Greens
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Wintry Nicoise Salad
The Nicoise Salad template, if you will, lends itself to year-round adaptations. I never miss the green beans and tomatoes when I make this, or a similar version, in the dead of winter. Quantities can be adapted to suit your needs and can be varied in all ways. You just want enough dressing for everything so scale that up if you’re using more vegetables.
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Eggy Quesadilla
Years ago the wonderful Heidi Swanson of 101cookbooks.com posted a version of this dish that has inspired me ever since. I make variations of this simple concept--a beaten egg in a skillet, covered after a few seconds with a corn tortilla, then flipped over and topped with herbs, cheese, beans, veggies, . . . then folded in half and cooked for another minute.
You can also make these with flour tortillas, if that's what you have on hand or if you want to feed more people. Use at least 2 eggs for a large flour tortilla, and a larger skillet.
Watch a quick video of me making this with my son, if you'd like a tutorial.
I usually use an 8-inch skillet which works perfectly for my 6-inch corn tortillas. You want the skillet to be just a little bigger than the tortillas so the pan contains the egg to the size of your tortilla but still enables you to flip it easily.... Read more »
Greens, Asparagus and Bulgur Salad with Lemony Vinaigrette
The crunch of the toasted seeds and the tender chewiness of the bits of bulgur paired with the spicy mustard greens and sweet, roasted asparagus is just delicious.
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Chicken, Arugula and Mustard Greens Salad
When spicy spring greens like arugula and mustard greens are abundant this makes a perfect lunch or dinner salad.
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Spiced Squash and Lentil Salad
--loosely adapted from Bon Appetit
This is my idea of a perfect winter dish. The version above uses Gill's Golden Pippin (a very small and flavorful acorn variety) and delicata.
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Chickpea, Tomato, Egg and Wheat Berry Salad
In the summer when I don't want to turn on the stove and do much cooking, I rely on already cooked beans, chickpeas, and grains for quick, satisfying meals, often in the form of salads. Here's a version that is begging for adaptations based on what you have in your CSA share, garden, etc.
This is a meal-in-one and can be adapted and scaled as you see fit. Vary the grains, herbs, and onions based on what you have on hand.
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Tomato Salad with Toasted Bread (and Mizuna/Arugula and Feta)
[caption id="attachment_13993" align="aligncenter" width="660"] I happened to use Green Zebra tomatoes for the above version, not unripe tomatoes, but just a varietal that is green when ripe.[/caption]
This quick salad is what I make all summer long when tomatoes (and cucumbers and leafy herbs) are at their peak. This is not panzanella, at least not in the typical Tuscan sense, though it may look a bit like it. This is panzanella, the wonderful, soggy, yes soggy, Tuscan dish I enjoyed day after day in Italy and also make frequently in late summer.
This is a wonderful template for most any late summer produce and is very open to substitutions.
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Melon Salad with Feta
Sweet, juicy melons pair beautifully with tart or bitter salad greens and cheeses like feta and fresh or aged goat cheese. Use what you have and just use this as a guide.... Read more »
Spring Green Salad with Strawberries
The lettuces and arugula are so tender in the spring that they need nothing but a light vinaigrette to be perfect. You can also add a few sliced strawberries to make it even more delicious.... Read more »
Fig, Prosciutto and Fennel Salad
[caption id="attachment_13718" align="aligncenter" width="660"] I didn't have figs and subbed apricots, which were good but a bit tart.[/caption]
--adapted from Culinate.com (recipe by Carrie Floyd)
Simple, elegant, delicious!... Read more »
Cook-With-What-You-Have Salad with Greens and Beans
I am a bean evangelist (delicious, inexpensive, shelf stable, etc.) I love adding whatever cooked beans I have in the fridge to salads made with whatever I have on hand. It’s an excellent template. This is a favorite lunch or quick addition to dinner. Quantities and ratios are up to you.
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Mustard-Roasted Vegetables (with Parsley or Arugula)
This is a nice variation to plain roasted vegetables. One of my favorite things to do with these, once roasted and a bit cooled is to toss them with lots of parsley and/or arugula or escarole. Then add a bit more lemon juice and olive oil and make a big salad out of it. Quantities are approximations. Use however many vegetables you want in whatever ratio you want.
You could also serve these on top of a bed of sautéed chard or kale.... Read more »
Flank/Flatiron Steak Salad with Arugula and Mizuna
Peppery arugula and/or mizuna, radishes and herbs pair well with a flatiron steak (also knows as top-blade) or flank steak, a tender, very flavorful and fairly thin cut. It’s best either grilled or cooked on the stovetop to medium rare. For this dish you can either toss the thinly sliced steak with the greens and dressing or simply serve the sliced steak along side the salad. The generous amount of parsley, used like a salad green itself here, and the arugula and mizuna make for a vibrant and complex dish.
Serve with roasted potatoes, good crusty bread, etc.
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