Best Arugula With Lemon And Olive Oil Recipes
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA WITH LEMON AND OLIVE OIL
Categories Salad Leafy Green Side No-Cook Vegetarian Quick & Easy Low/No Sugar Lemon Arugula Summer Vegan Gourmet
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.
CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram
ARUGULA SALAD WITH LEMON DRESSING
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
- Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.
Nutrition Facts : Calories 147 g, Fat 11 g, Fiber 2 g, Protein 8 g
ARUGULA WITH LEMON AND OLIVE OIL
Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.
Provided by Bev I Am
Categories Greens
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Toss together arugula, lemon juice, and salt in a bowl.
- Drizzle with oil and toss to combine well.
Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
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What is Arugula?
Arugula, also known as salad rocket, is a leafy green that belongs to the brassica family. It is native to the Mediterranean region, but is now widely cultivated and eaten around the world. Arugula has a distinct, peppery flavor that is similar to mustard greens, and it is often used in salads or as a garnish for sandwiches and pizza.The Health Benefits of Arugula
Arugula is packed with nutrition, making it an excellent addition to any diet. One of the most notable health benefits of arugula is its high nutrient density. It is low in calories but high in vitamins A and C, folate, calcium, and potassium, making it a great source of essential nutrients. Arugula also contains antioxidants, which help to protect the body against cell damage.Lemon and Olive Oil Dressing
Lemon and olive oil dressing is a classic pairing for arugula. This simple dressing is made with just a few ingredients, including fresh lemon juice, extra-virgin olive oil, salt, and pepper. The lemon juice adds a bright, tangy flavor, while the oil creates a rich, smooth texture. The dressing is easy to make and can be used on a variety of salads, making it a versatile addition to any kitchen.Arugula Salad with Lemon and Olive Oil
One of the most popular recipes for arugula with lemon and olive oil is a simple arugula salad. To make this salad, start by washing and drying the arugula leaves. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the arugula leaves and toss to coat. Serve immediately, garnished with fresh lemon slices or Parmesan cheese, if desired.Arugula and Roasted Beet Salad
Another delicious recipe that features arugula with lemon and olive oil is an arugula and roasted beet salad. To make this salad, start by roasting beets in the oven until they are tender and caramelized. While the beets are roasting, wash and dry the arugula leaves and make the dressing. Once the beets are done, let them cool slightly before slicing them into thin rounds. Place the arugula leaves in a bowl, add the beet rounds on top, and drizzle the dressing over the entire salad. Toss to coat and serve immediately.Arugula Pesto
Arugula can also serve as a base for a delicious pesto. To make arugula pesto, combine arugula leaves, garlic, Parmesan cheese, extra-virgin olive oil, and lemon juice in a food processor. Blend until smooth and creamy, adding additional olive oil as needed to achieve the desired consistency. Serve the pesto over pasta, spread it on crostini, or use it as a dip for vegetables.Conclusion
Arugula with lemon and olive oil is a simple but delicious combination that enhances the natural flavor of this leafy green. Whether used in a salad, as a garnish, or as the base for a pesto, arugula adds a fresh and peppery kick to any dish. Plus, with its many health benefits, arugula is a nutritious addition to any meal. Try arugula with lemon and olive oil for your next meal and experience the delicious, health-promoting benefits for yourself.Arugula is a leafy green vegetable that is known for its peppery flavor and nutritional value. It is commonly used in salads, sandwiches, and as a garnish for various dishes. When combined with lemon and olive oil, arugula takes on a tangy and refreshing taste that is perfect for a light and healthy meal. However, there are certain tips and techniques that can enhance the flavor and presentation of arugula with lemon and olive oil recipes. In this article, we will share some valuable tips that will help you make the most of this delicious and nutritious dish.
Tip 1: Choose High-Quality Ingredients
The first step to making a great arugula with lemon and olive oil recipe is to choose high-quality ingredients. Look for arugula leaves that are bright green and crisp, with no signs of wilting or discoloration. It is best to buy arugula in small batches so that it stays fresh for longer. For the lemon component, use fresh lemons that are plump and juicy. This will ensure that you get the maximum amount of flavor and juice from the lemon. When it comes to olive oil, opt for extra-virgin olive oil as it is the highest quality and has the best flavor. Look for a brand that is cold-pressed and has a fruity taste to enhance the flavor of the arugula.
Tip 2: Wash and Dry the Arugula
Before preparing the arugula, it is important to wash and dry it thoroughly. Arugula tends to have a lot of dirt and debris, so it is crucial to take the time to clean it properly. To wash the arugula, fill a large bowl with cold water and add the arugula leaves. Swirl the leaves around to loosen any dirt and debris. Remove the arugula from the water and transfer it to a colander to drain. Next, dry the arugula thoroughly by using a salad spinner or by patting it dry with a clean kitchen towel. This will ensure that the arugula leaves are clean and dry, which will enhance the flavor and presentation of the dish.
Tip 3: Use a Light Hand with the Dressing
When it comes to dressing arugula with lemon and olive oil, it is important to use a light hand. Arugula has a strong flavor on its own, so you don’t want to overpower it with too much dressing. Start by mixing the lemon and olive oil together in a small bowl, and then drizzle it over the arugula. Toss the arugula gently to ensure that each leaf is coated with the dressing. If you feel that you need more dressing, add it sparingly until you achieve the desired flavor. Remember, less is more when it comes to dressing arugula with lemon and olive oil.
Tip 4: Add Complementary Flavors
While arugula with lemon and olive oil is delicious on its own, you can enhance the flavor by adding complementary flavors. For example, you can add sliced red onions, chopped tomatoes, or shaved Parmesan cheese to the arugula to create a more complex flavor. You can also add some nuts, such as chopped almonds or walnuts, to add some crunch to the dish. The key is to choose flavors that complement the peppery flavor of the arugula and the tangy taste of the lemon and olive oil dressing.
Tip 5: Serve the Arugula Immediately
Arugula with lemon and olive oil is best served fresh, so it is important to serve it immediately after preparing it. If you need to prepare the dish ahead of time, keep the arugula and dressing separate until just before serving, as the arugula could wilt and the dressing could become too watery if they are mixed together for too long. Alternatively, you can serve the arugula with lemon and olive oil as a side dish to a main course or as a starter to a meal.
Conclusion
In conclusion, arugula with lemon and olive oil is a delicious and healthy dish that can be enjoyed in many different ways. By following these valuable tips, you can enhance the flavor and presentation of the dish and create a meal that is both nutritious and delicious. Remember to choose high-quality ingredients, wash and dry the arugula properly, use a light hand with the dressing, add complementary flavors, and serve the arugula immediately for best results.