One Perfect Bite: arugula

Showing posts with label arugula. Show all posts

Thursday, January 2, 2014

Arugula and Carrot Salad with Walnuts and Cheese

From the kitchen of One Perfect Bite...I'll wager you can guess what my resolution for the New Year is. Yup! I'm joining the ranks of the rabbit people until I've atoned for the dietary excesses of the holiday. It, unfortunately, is going to take a while, so portion and carb control are going to be my mantra for the next couple of months. I promise not to bore you with my progress, or lack thereof, and I won't make the assumption that you, too are watching your weight. Mums the word! My plan is not to mention this again until I get were I want to go and that's a lot of pounds away. There will be before and after pictures when I hit the finish line. Salads like this one will make the journey a bit easier. I love the play of peppery arugula with the sweet carrots in this salad and the walnut vinaigrette used to coat the greens walnut is inspired. The recipe was develop by Martha Rose Shulman for The New York Times and I think you will love it as much as I do. Here is how the salad and its dressing are made.

Orzo Salad

From the kitchen of One Perfect Bite...This lovely salad tastes as good as it looks. I found the recipe for it on Gourmet Live while searching for inspiration and an interesting new summer side. I wanted to share it with you before apples start dropping from trees. The recipe is simple and straightforward and the salad is a perfect accompaniment to serve with almost anything that comes off the grill. I especially like to serve it with lamb, but I've also found the salad is substantial enough to serve as a standalone lunch or a light supper. Orzo is a rice-shaped pasta that cooks very quickly. Orzo is also the Italian word for barley and that sometimes causes confusion. While barley could be substituted here, cooking times would vary and the salad would have a completely different taste. I prefer the salad made with pasta. It takes about 15 minutes to put this together, but you'll have to wait for the orzo to come to room temperature before it can be served. Unfortunately, the salad does not keep well. The appearance of arugula and radicchio does not improve with age, so if looks are important to you, make no more of this than can be consumed in one sitting. I know those of you who try this salad will love it. It has texture and balanced flavors, and when freshly made it, it is a feast for the eyes. Here's the recipe.

Orzo Salad...from the kitchen of One Perfect Bite courtesy of Gina Marie Miraglia Eriquez and Gourmet.live

Ingredients:
1/4 cup pine nuts
1/2 pound orzo
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 garlic clove, finely minced
3/4 cup (6-oz.) jar marinated roasted bell peppers, drained and chopped
1/4 pound mozzarella, preferably fresh, cut into 1/2-inch pieces
2 cups chopped baby arugula leaves (2-1/2 ounces)
1 cup chopped radicchio (2 1/2 ounces)

Directions:
1) Position a rack in middle of oven. Preheat oven to 350 degrees F.
2) Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
3) Cook orzo in a 6 to 8-quart pot of boiling salted water until tender, then drain well in a colander.
4) Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
5) Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
6) Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well. Season salad with salt, pepper, and additional lemon juice, if desired. Yield: 6 servings.

One Year Ago Today: Scandinavian Shrimp Salad

Two Years Ago Today: Black Bean Burritos

Three Years Ago Today: Blue Cheese Steak Sandwich

Tuesday, April 26, 2011

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

From the kitchen of One Perfect Bite...How green is my valley? At this time of year, it looks like waves of velvet have washed it in shades of green that shimmer as it captures light. In another week, apple trees, now in flower, will drop their petals in a flurry that resembles falling snow and if you venture outside the city there are hectares of aching beauty just begging to be seen. Another green, asparagus, has begun its long climb toward the sun and in a week or two the season will be in full swing. While it is one of my favorite vegetables, I rarely prepare it when it's out of season. At this time of year, however, I make it several times a week. When the season ends, asparagus disappears from my kitchen. I do, however, collect recipes for it throughout the year. I suspect my one real talent in the kitchen is the ability to taste a recipe as it is read. Very few duds make it to my table. There are mistakes to be sure, but not a lot of them. I came across a recipe for a spring salad that was developed by John Ash for Fine Cooking magazine. I knew it would be a standout as I read through the recipe and, sure enough, it was. The salad consists of strips of shaved asparagus and cheese that are tossed with arugula and hazelnuts in a special vinaigrette. It was a perfect way to begin our Easter dinner. I hope you will try this. I know those of you who do will be delighted. Here's the recipe.

Shaved Asparagus Salad with Aged Gouda and Hazelnuts...from the kitchen of One Perfect Bite courtesy of John Ash and Fine Cooking magazine

Ingredients:
Vinaigrette
3 tablespoons seasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fragrant honey, such as wild flower or orange blossom
1 tablespoon finely chopped shallots
Kosher salt and freshly ground black pepper to taste
Asparagus
3/4 lb. thick asparagus, trimmed
3 cups baby arugula
1/2 cup toasted, peeled, and chopped hazelnuts
2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)

Directions:
1) To make vinaigrette: Whisk vinegar, lemon juice, olive oil, honey, shallots and salt and pepper together in a small bowl. Cover and refrigerate.
2) To make salad: Remove tips of asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk discarding first shaving. When shaving first side becomes awkward, turn stalk over and repeat. Add shavings to tips. Repeat with remaining stalks. Toss asparagus with 1/3 cup of vinaigrette and let sit for 10 to 15 minutes so that flavors meld and asparagus softens just a bit. Marinate for no more than 15 minutes because strips will lose their crispness as they sit. Add arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat arugula. Arrange on plates and top with shaved cheese. Serve immediately. Yield: 4 to 6 servings.