xtra virgin olive oil. Place arugula leaves into a large bowl
eel off skins (Note: if using edamame, don't peel).
Wash the arugula (or spinach) very well under
br>To make the arugula pesto, combine arugula, nuts, garlic and cheese
rocessor. Add butter and shortening. Using on/off turns, process until
ntil done turning once. If using thin fillets this should take
efrigerate. Bring to simmer before using.) Cook pasta in large pot
Put the vinegar in a small bowl.
Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
Stir in the honey.
Put the arugula in another bowl.
Drizzle with the olive oil, season with salt and pepper.
Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
Crumble the goat cheese if you are using it over the salad.
Then drizzle everything with the balsamic-honey dressing.
edium heat.
Add the arugula and stir; cooking just until
rush cumin and coriander seeds using mortar and pestle (or wrap
Preheat grill using medium heat. Fill a large
large non-stick frying pan. Using a spatula, spread the batter
stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper
Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.
ook for a moment.
Using a slotted spoon, transfer the
ecessary, cook in two batches, using 2/3 of the oil
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
p.
OUTDOOR: If your using an outdoor grill, simply heat
Wash and dry arugula.
Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.
ombine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using