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).
mins.
For the arugula salad, heat remaining 1 tbsp oil
b>arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad
ender.
Toss together the arugula leaves, mixed greens and the
minutes.
Meanwhile, dress arugula with lemon juice and remaining
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.
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Combine garbanzo beans, black olives, corn, tuna, spinach, tomatoes, olive oil, and cilantro in a large bowl; stir to coat. Stir in quinoa. Refrigerate salad to allow flavors to blend, 2 hours to overnight. Serve chilled.
o taste.
Add the arugula and walnuts, season with salt
Whisk together the dressing ingredients and set aside.
One two serving plates, evenly divide the arugula, topped by the quinoa, then the cantaloupe and nuts, drizzled with dressing and finished off with fresh cracked pepper.
inutes. Set aside.
Bring quinoa and 2 cups water a
kewers.
To make the SALAD DRESSING: Combine the balsamic vinegar
Cook quinoa according packet instructions. Rinse under
br>Chill.
For the salad:
shuck the corn, rub
Grill or broil steak until done, approximately 7 to 10 minutes on each side. Cool and cut into 1-inch slices.
Toss together the arugula, tomatoes, and artichoke hearts and arrange on plates.
Top with the steak and drizzle with balsamic vinaigrette.