Best 10 Arugula Salad With Artichoke Ricotta Salata And Pumpkin Seeds Recipes

ARUGULA SALAD

Steps:

• In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

SMOKY ARUGULA AND APPLE SALAD

Steps:

• Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 teaspoon salt.
• Using a knife or mandoline, thinly slice the apple into half-moons. Add the apples to the dressing and toss to coat. Add the arugula, smoked almonds and 1/4 teaspoon salt; toss to coat. Dollop the ricotta over the top and serve immediately.

ARUGULA AND BABY ARTICHOKE SALAD

Steps:

• Place arugula, pistachios, and croutons in a large bowl; season with salt and pepper. Drizzle with vinaigrette and toss gently to combine.
• Place place some of the artichokes in the center of a serving plate. Top with salad. Garnish with remaining artichokes and Parmesan. Serve immediately.

ARTICHOKE ARUGULA SALAD

Steps:

• In a large bowl, combine the first five ingredients. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese.

ARUGULA-AVOCADO SALAD WITH PUMPKIN SEEDS

Steps:

• Wash arugula and discard any wilted or damaged leaves. Trim the ends, shake, and either pat or spin dry in a salad spinner to remove excess water. Chop roughly and transfer to a large mixing bowl.
• Combine olive oil, lemon juice, and poppy seeds in a glass jar and shake until emulsified.
• Add avocados to your bowl, reserving about 1/2 cup to use as a garnish. Pour the dressing over the salad, season with salt and pepper, and toss gently to combine. Taste and adjust seasonings.
• Scatter the reserved avocado and pepitas on top and serve immediately.

ARUGULA SALAD WITH ARTICHOKE, RICOTTA SALATA AND PUMPKIN SEEDS

Steps:

• Slice the top 1/3 off each artichoke. Remove the outer leaves and rub the artichoke with lemon.
• Heat the oil in a pot, and saute the garlic for 5 minutes or until golden. Add the wine and vinegar and bring to a low boil for 10 minutes, until it is reduced by half. Add the herbs, peppercorns, stock and water. Add the artichokes, bring them to a boil and simmer until tender, about 30 minutes. Remove the artichokes and cool.
• Strain the braising liquid, discarding the garlic and herbs, and measure 2 cups. Pour the liquid in a small saucepan and simmer until reduced to 1/2 cup, about 15 minutes. Set aside to cool.
• Remove the cooked artichokes' leaves, scoop out the chokes and slice each heart into 8 pieces.
• Put the reduced braising liquid in a blender on low, and drizzle in the oils. Season to taste.
• Toss the arugula, frisee and artichoke hearts with the vinaigrette. Divide among 6 plates. Arrange the cheese on top and sprinkle with the pumpkin seeds. Drizzle the pumpkin-seed oil around the perimeter and serve.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD

Steps:

• Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

GREEN BEAN & ARUGULA SALAD WITH RICOTTA SALATA

Steps:

• To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes.
• For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel.
• In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad.

ARUGULA AND RICOTTA SALATA SALAD WITH DIJON VINAIGRETTE

Steps:

• Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay leaf, and thyme into a small pot set over medium heat. Cook the vinegar until it is reduced to a syrup, about 10 minutes. Remove the bay leaf and thyme stem.
• Pour the reduction into a mixing bowl. Set the mixing bowl on a kitchen towel shaped into a circle to prevent the bowl from wobbling. Whisk in the honey, mustard, and salt. Slowly drizzle in the oil, whisking constantly to emulsify the vinaigrette. If the vinaigrette appears to thicken too much, add a teaspoon of cold water.
• Put the arugula in a bowl and dress with the Dijon Mustard Vinaigrette. Use a vegetable peeler to shave the ricotta salata into the arugula. Toss to combine.

APRICOT AND ARUGULA SALAD WITH FRESH RICOTTA

Steps:

• In a small bowl, combine the ricotta, zest, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
• Combine the vinegar, mustard, and 1/4 teaspoon salt in a small bowl. Whisk to blend, and continue to whisk as you drizzle in the olive oil.
• Put the arugula and apricots in a large bowl, drizzle about two-thirds of the dressing over, and toss gently but thoroughly with your hands. Toss and taste the salad. Add more dressing or vinegar, salt, and pepper as needed. Spread on a serving platter, or divide among 4 salad plates.
• Scatter teaspoonfuls of the ricotta mixture over the salad.
• Make extra of the ricotta mixture and spread it on bruschetta or toast.