Best Arugula And Pepper Salad Recipes

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
• Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
• Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
• Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

GRILLED CHICKEN CUTLETS WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot and 1/4 teaspoon black pepper in a large baking dish.
• Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat your grill to high.
• Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• While the chicken is grilling, combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper.
• Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

ARUGULA AND PEPPER SALAD

Steps:

• In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

SEARED RIB-EYE STEAK WITH ARUGULA AND ROASTED PEPPER SALAD

Steps:

• In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.
• Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.
• Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI

Steps:

• For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
• Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
• Bake in preheated oven until the mushroom is tender, about 30 minutes.
• Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD

Steps:

• Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish. Add chicken, turn to coat and marinate in the fridge for 30 minutes. Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2-3 minutes per side or until golden brown and cooked through. Combine arugula, tomatoes, onion in a large bowl, toss with the vinegar and oil and season with salt and pepper to taste. Place each Paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.

EGGPLANT LASAGNA WITH MARINATED RED PEPPER AND ARUGULA SALAD

Steps:

• For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
• Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
• For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
• For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
• Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
• Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
• For the marinated peppers: Turn on the broiler.
• Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
• Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
• To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
• Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
• For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
• Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
• For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
• For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
• Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
• Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
• For the marinated peppers: Turn on the broiler.
• Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
• Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
• To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
• Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.

POTATO, PEPPER AND ARUGULA SALAD

Steps:

• Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
• Wash and trim stems from arugula, and dry it; cut coarsely.
• Rinse and dice red pepper.
• In serving bowl, mix mayonnaise, capers and red pepper.
• When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

GRILLED LAMB SPIEDINI WITH EGGPLANT, RED BELL PEPPER, AND ARUGULA SALAD

Steps:

• For lamb:
• Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
• For salad:
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
• Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
• Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
• Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.

POTATO, ROASTED PEPPER AND ARUGULA SALAD

Steps:

• Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
• Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

THREE-BEAN SALAD WITH ARUGULA AND BELL PEPPER

Steps:

• Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.
• Add white beans, red pepper, and arugula.
• In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.

COWBOY FLATBREAD TOPPED WITH ARUGULA SALAD AND LEMON-PEPPER DRESSING

Steps:

• Mix first 7 ingredients in bowl. Rub in butter with fingers until mixture resembles coarse meal. Mix in cheeses. Using fork, mix in 2/3 cup water and vinegar until moist dough forms. Cover; chill 1 hour.
• Preheat oven to 375°F. Gently knead dough on floured surface until smooth, about 10 turns. Divide into 4 pieces. Roll out each piece to 9-inch round. Spray small ovenproof skillet or 8-inch-diameter cake pan with vegetable oil spray. Place 1 dough round into bottom and 1/2 inch up sides of skillet. Bake until light golden, about 20 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 4 hours ahead. Cover loosely with foil. Rewarm uncovered in 350°F. oven for 5 minutes.) Top with Arugula Salad. Cut into wedges.

RADICCHIO AND ARUGULA SALAD WITH ROASTED PEPPER DRESSING AND BURRATA CROSTINI

Steps:

• Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag 10 minutes. Peel and seed bell pepper half; place in mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• Toast baguette slices; brush with olive oil. Top each toast with half of burrata cheese; sprinkle with salt and pepper.
• Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with some of remaining dressing.

ARUGULA SALAD WITH CARROT AND YELLOW PEPPER

Steps:

• In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well.

ROASTED PEPPER, WHITE BEAN AND ARUGULA SALAD

Steps:

• Drain the peppers and make sure sliced into thin strips.
• Stir together the water, oil, vinegar, salt and pepper in a large bowl.
• Add beans, tomatoes, and roasted peppers and toss to combine. Add arugula and toss to coat.
• Top individual salad portions with a dusting of Parmesan cheese.