e adding the pasta and arugula to this pan), add the
he Slow Roasted Cherry Tomatoes & Arugula:
Preheat the oven to
xtra virgin olive oil. Place arugula leaves into a large bowl
Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
Toss well and place the salad on individual plates.
With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
an, saute for three the arugula in a little bit of
Remove and discard arugula stems and cut leaves crosswise into 1/2-inch pieces.
Transfer to bowl.
Cut tomato into 1/2-inch dice; add to arugula.
Add onion to bowl.
Whisk remaining ingredients. Add seasoning.
Toss salad with dressing.
Transfer veal chops to warm dinner plate and top with arugula salad (approximately 1 cup).
f you wish to use arugula leaves for garnish, reserve what
or 3 minutes.
Add arugula leaves and toss until they
he broiler.
Wash the arugula and spin dry. Clean the
br>Wash and drain the arugula well.
Depending on the
he oil to dress the arugula.
Place the tarragon-tomato
live oil, 1/2 cup arugula, grated cheese, lemon zest and
ith sauteed onions. Cover with arugula. Drizzle top with 1 Tbsp
1/4 teaspoon salt, and arugula; toss well.
Bring 4
an.
Combine 3 cups arugula, garlic, pecans, olive oil, 1
Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Remove stems from arugula.
Wash, dry and chill.
Cook penne, drain and add salt and pepper, basil and olive oil.
Chill.
Mix tomatoes, scallions or onion, Mozzarella and garlic.
Chill.
When ready to serve, add penne and tomato mixes to arugula.
Toss well. Adjust seasoning; add more oil if necessary.
Serves 4.
In this easy starter, a mix of taney blue cheese, chopped, toasted walnuts and peppery arugula makes a delicious topping for baguette toasts. 6 servings.
Cook pasta as label directs until al dente, cooking garlic with pasta.
In serving bowl, mix cheeses, pepper flakes and the salt. Place arugula in large container.
Add 1/2 cup pasta water to bowl with cheeses; mix.
Drain pasta and garlic in colander with arugula.
Add to cheese mixture; toss.
Sprinkle with pine nuts. Makes 6 servings.
n the washed and trimmed arugula to blanche for 30 seconds