eanwhile, to make the arugula salad, place the arugula, avocado, onion in a
rown.
For the arugula salad, combine the arugula, cucumber and tomato in
Combine garlic, pepper and olive oil in a small bowl. Rub over steak and season to taste.
Preheat grill and oil grates. Grill steak for 15 mins per side for medium, or until cooked to your liking. Let rest, covered, for 10 mins.
Meanwhile, whisk oil and vinegar together in a medium bowl and season to taste. Just before serving, add arugula and Parmesan and toss to combine.
Slice steak. Serve with arugula salad and lemon wedges.
ne with pastry. Serve with arugula salad.
Place baguette slices on a baking sheet and lightly toast under the broiler.
Place brie on top of baguette slices. Drizzle with olive oil, sprinkle with a little pepper. Broil until cheese is slightly melted.
Arugula salad: In a bowl, combine arugula, oil, vinegar, salt and pepper to taste. Sprinkle with chives.
Serve baguettes while warm, accompanied with a small portion of arugula salad.
side.
For the bean salad: Heat remaining olive oil in
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).
b>arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad
ender.
Toss together the arugula leaves, mixed greens and the
mins.
For the arugula salad, heat remaining 1 tbsp oil
Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.
minutes.
Meanwhile, dress arugula with lemon juice and remaining
o taste.
Add the arugula and walnuts, season with salt
Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.
lice tomatoes and arrange on salad plates in an overlapping fashion
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
Divide cooked tortellini and cooked chicken cubes between 2 salad plates. Top with arugula.
Whisk olive oil, lemon juice, garlic, salt, and pepper in a bowl. Pour over arugula mixture and toss to mix well. Sprinkle with shaved Parmesan cheese.
Put the baby arugula into a large bowl.
kewers.
To make the SALAD DRESSING: Combine the balsamic vinegar