Best 13 Arugula And Steak Salad With French Fry Croutons Recipes

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Indulge in a culinary delight with this exceptional arugula and steak salad, elevated with a unique twist—French fry croutons. Say goodbye to ordinary croutons and embrace the creative use of crispy, golden fries, adding a delightful textural contrast to every bite. This salad showcases the vibrant flavors of peppery arugula, perfectly cooked steak, and a tangy dressing that brings all the elements together. Get ready to tantalize your taste buds and impress your family and friends with this innovative and satisfying dish.

Here are our top 13 tried and tested recipes!

ITALIAN STEAK SALAD WITH PARMESAN CROUTONS



Italian Steak Salad with Parmesan Croutons image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups grape tomatoes (1/2 cup whole, 1 1/2 cups halved)
1/2 small red onion (1/2 cut into chunks, 1/2 thinly sliced)
1/4 cup fresh basil
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 1/4 pounds flank steak, halved lengthwise
3 cups torn Italian bread (about 4 ounces)
2 tablespoons grated parmesan cheese, plus shaved parmesan for topping
3 heads endive, cut into 1/2-inch pieces
1 head radicchio, torn
1 romaine lettuce heart, torn

Steps:

  • Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.
  • Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
  • Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.
  • Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.

Nutrition Facts : Calories 510, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 668 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 35 grams, Sugar 4 grams

ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS



Arugula and Roasted Fruit Salad with Panettone Croutons image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 14

3 cups 1-inch cubes panettone (about 6 ounces)
1 cup fresh cranberries (thawed if frozen)
1 cup red seedless grapes
2 Bartlett pears, cut into 8ths and cored
2 plums, cut into 8ths and pitted
2 tablespoons butter, melted
2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
1 tablespoon sugar
1/4 cup orange blossom honey
1/4 cup canola oil
2 tablespoons heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 ounces arugula greens

Steps:

  • Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
  • Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
  • Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
  • To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.

FRENCH FRY SALAD



French Fry Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons each olive oil and chopped rosemary. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Meanwhile, mix 1/2 minced shallot, 3 tablespoons champagne vinegar and a pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped head frisee and 1/4 cup chopped chives. Add the fries and 2 ounces crumbled goat cheese, season with salt and pepper and toss.

ARUGULA CAPRESE SALAD



Arugula Caprese Salad image

A twist on the typical Caprese salad. This can be a side dish or entire meal.

Provided by Kelli Kneeland Boulter

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 (5 ounce) package baby arugula
1 cup halved grape tomatoes
1 cup small fresh mozzarella balls
½ cup garlic seasoned croutons
1 tablespoon basil paste
¼ cup balsamic vinaigrette salad dressing
1 pinch salt and ground black pepper to taste

Steps:

  • Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
  • Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 5.2 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 232.3 mg, Sugar 1.3 g

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON



Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon image

Provided by Maria Helm Sinskey

Categories     Salad     Garlic     Appetizer     Bake     Vegetarian     Quick & Easy     Father's Day     Dinner     Parmesan     Lemon     Arugula     Summer     Party     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 8-ounce piece ciabatta with crust (preferably day-old)
1 large garlic clove, peeled
1/4 cup plus 3 tablespoons extra-virgin olive oil
6 ounces arugula (preferably wild; about 10 cups packed)
2 tablespoons (or more) fresh lemon juice
3 ounces Parmesan cheese, shaved into strips with vegetable peeler

Steps:

  • Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.

FLANK STEAK AND ARUGULA SALAD



Flank Steak and Arugula Salad image

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

Steps:

  • In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
  • In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
  • In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE



Arugula Salad with Steak, Shaved Parmesan and Lemon Vinaigrette image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

6 cups arugula
4 (4-ounce) cooked steaks, sliced
1/3 cup thinly sliced red onion
1 green bell pepper, seeded and thinly sliced
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon honey mustard
1 teaspoon finely grated lemon zest
Salt and ground black pepper
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Steps:

  • Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
  • Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

ARUGULA AND ROASTED-VEGETABLE SALAD WITH WHOLE-GRAIN CROUTONS



Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons image

Croutons -- made by baking cubes of whole-grain bread -- give extra crunch to this brightly flavored salad that combines arugula, roasted fennel, golden raisins, and oranges.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, cooking spray
2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 large navel oranges
1/3 cup golden raisins
Olive oil, cooking spray
6 medium scallions, trimmed
1/2 medium fennel bulb, trimmed and thinly sliced lengthwise
2 cups baby arugula (about 4 ounces)
1 1/2 teaspoons champagne vinegar
1/8 teaspoon coarse salt
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
  • Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
  • Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
  • Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
  • Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
  • Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.

Nutrition Facts : Calories 200 g, Cholesterol 1 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 124 g

FLANK STEAK SALAD WITH GRILLED CROUTONS AND HORSERADISH DRESSING



Flank Steak Salad with Grilled Croutons and Horseradish Dressing image

This meal is high protein and high fiber, so it gets high marks.

Yield 4 servings

Number Of Ingredients 15

4 garlic cloves, 1 smashed and 3 chopped
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
3 tablespoons Worcestershire sauce (eyeball it)
1 to 2 teaspoons hot sauce to taste (eyeball it)
1 teaspoon dried thyme, 1/3 palmful
2 pounds flank steak
5 thick slices of crunchy peasant-style bread such as ciabatta
Salt and black pepper
1 rounded tablespoon prepared horseradish
Juice of 1 lemon
3 tablespoons sour cream (eyeball it)
1 tablespoon Dijon mustard
1 pint grape or cherry tomatoes, halved
1 12-ounce sack triple-washed baby spinach
1 bunch arugula, thoroughly washed and dried

Steps:

  • Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
  • In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
  • Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
  • Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.
  • While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about 1/3 cup of EVOO.
  • In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.

WARM ARUGULA SALAD WITH GARLIC CROUTONS



Warm Arugula Salad with Garlic Croutons image

Categories     Salad     Garlic     Leafy Green     Bake     Sauté     Arugula     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

Vinaigrette
1 head of garlic
4 tablespoons plus 3/4 cup olive oil
1/4 cup finely chopped shallots
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme
2 large red onions, sliced into 1/4-inch-thick rings, separated
Salad
2 tablespoons (1/4 stick) butter
6 garlic cloves, chopped
2 cups 1/2-inch cubes day-old sourdough bread
1 teaspoon chopped fresh rosemary
8 cups (packed) arugula leaves (about 10 ounces)
1 cup (packed) grated smoked mozzarella cheese (about 4 ounces)

Steps:

  • For vinaigrette:
  • Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
  • Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
  • For salad:
  • Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.

FLANK STEAK AND ARUGULA SALAD



Flank Steak and Arugula Salad image

Categories     Salad     Sauce     Steak     Arugula

Yield serves 4

Number Of Ingredients 6

1 cup salsa, homemade (see page 59) or store-bought
2 teaspoons balsamic vinegar
Coarse salt and freshly ground pepper
3 large bunches arugula (about 1 1/4 pounds), washed well and dried
1 pound cooked flank steak (see page 194), thinly sliced against the grain
1/2 cup crumbled fresh goat cheese (2 ounces)

Steps:

  • In a large bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula, and toss to coat. Divide salad among four plates; top with steak and goat cheese.

STEAK SALAD WITH CARAWAY VINAIGRETTE AND RYE CROUTONS



Steak Salad with Caraway Vinaigrette and Rye Croutons image

All the flavors of a steak sandwich on rye, but in salad form.

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

2 slices seeded rye bread, torn into 1/4" pieces
3 tablespoons plus 1/4 cup olive oil, divided
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
Kosher salt, freshly ground pepper
1 teaspoon caraway seeds
2 tablespoons Sherry vinegar
1 tablespoon whole grain mustard
1/2 teaspoon honey
4 small carrots, peeled, shaved lengthwise with a vegetable peeler
4 cups mustard greens, ribs removed, leaves torn into bite-size pieces
1 cup fresh flat-leaf parsley leaves with tender stems

Steps:

  • Preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8-10 minutes; set aside.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook, turning occasionally, 8-10 minutes for mediumrare. Transfer to a cutting board; let rest 5 minutes before slicing.
  • Toast caraway seeds in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool.
  • Whisk caraway, vinegar, mustard, honey, and remaining 1/4 cup oil in a large bowl; season with salt and pepper. Add carrots, mustard greens, parsley, and steak and toss. Serve salad topped with reserved croutons.
  • DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Croutons can be made 1 day ahead. Store airtight at room temperature.

MY FAVORITE STEAK SALAD (WITH FRENCH FRIES!!!)



My Favorite Steak Salad (With French Fries!!!) image

Sometimes, I just don't want to separately make a meat, a vegetable and a starch. This is an awesome all in one salad that my family and I enjoy often. The salad and the french fries in the salad are inspired by a restaurant called "The Decade" in Pittsburgh, which is sadly no longer in existence. You can really do whatever you want with this recipe - any ingredients - any dressings; I'm just sharing the way that we usually do it. Enjoy!

Provided by Zoesmama

Categories     One Dish Meal

Time 50m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 15

13 ounces lettuce (bagged lettuce of your choice or pick, wash and hand-tear your own)
2 hard-boiled eggs, quartered
1 English cucumber, sliced
2 tomatoes, sliced (or 4 Romas)
1 1/2 lbs New York strip steaks
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 lb frozen french fries (I use Ore-Ida Golden, Crinkle, or Waffle, but use your favorite)
1/4 teaspoon seasoning salt (or you can use regular salt)
1 cup pre-shredded mozzarella cheese
1 1/2 cups croutons
1 (8 ounce) bottle salad dressing (I use Good Seasons, but Ranch or Blue Cheese or your favorite will work well, too, use to taste)
salt
pepper

Steps:

  • Using 4 dinner-sized bowls, layer the lettuce, cucumber, tomatoes, and eggs.
  • Take your steaks out of the refrigerator, rub them with olive oil and season with the salt and freshly ground pepper. Leave them out for 30 minutes. This relaxes the meat fibers.
  • Preheat the oven to 450 degrees, or whatever the instructions on your french fries call for.
  • At the same time, preheat your grill for about 450 degrees for the steaks.
  • After your oven preheats, put your fries in the oven.
  • At the same time, put your steaks on the grill. Flip them after 6-8 minutes and cook for an additional 6-8 minutes for medium-rare/medium. Your fries will be done or close to done at the same time as the steaks.
  • When done, turn off your oven, season your fries with the seasoned or regular salt. Put the fries on the salads.
  • Slice the steak into bite sized pieces and distribute the pieces over the fries.
  • Sprinkle the salads with the mozzarella cheese and croutons.
  • Pour on the salad dressing in the amount that you desire and toss if you wish.
  • Enjoy this delicious all-in-one meal!

Nutrition Facts : Calories 908.2, Fat 53.8, SaturatedFat 19.1, Cholesterol 285.5, Sodium 1342.4, Carbohydrate 53.6, Fiber 5.1, Sugar 9.5, Protein 53

Tips:

  • For a flavorful steak, choose a high-quality cut of meat and marinate it for at least 30 minutes before cooking.
  • To achieve a perfectly cooked steak, use a meat thermometer to ensure that it reaches your desired internal temperature.
  • If you don't have time to make homemade french fry croutons, you can use store-bought croutons instead.
  • For a healthier version of this salad, use a light vinaigrette dressing or a drizzle of olive oil and lemon juice.
  • This salad is also a great way to use up leftover steak. Simply slice the steak and add it to the salad.

Conclusion:

Arugula and steak salad with french fry croutons is a delicious and satisfying meal that is perfect for any occasion. The arugula provides a peppery flavor that complements the tender steak, while the french fry croutons add a crispy texture and a hint of saltiness. This salad is also a great way to get your daily dose of vegetables.

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