84141 fried scamorza arugula salad pestos Recipes

arugula leaves (about 6 oz), pine nuts, toasted, freshly grated parmesan cheese, olive oil

arugula leaves, cashew nuts, olive oil, parmesan cheese, garlic

arugula, young , rinsed clean, and chopped up roughly, parsley, finely chopped, walnuts, parmesan cheese, coarsely grated or, pecorino cheese, coarsely chopped, olive oil , preferably extra-virgin, lemon juice, salt (pref. flaky sea ), black pepper, coarsely ground

arugula, capers, rinsed and drained, garlic cloves, chopped, parmesan cheese, olive oil, salt and pepper, spaghetti, tomatoes, sliced in half

arugula, stems removed (about 4 oz), coarse or kosher salt, extra virgin olive oil, freshly ground pepper to taste

roma tomatoes , halved lengthwise, olive bread, lightly toasted, cooked turkey (white meat), fresh mozzarella cheese, sliced, fresh arugula leaves, rinsed and dried

arugula, fresh flat-leaf parsley, olive oil, garlic cloves, grated parmesan cheese, water, fresh lemon juice, salt, pepper

fingerling potatoes , halved lengthwise, extra-virgin olive oil, divided, kosher salt, divided, freshly ground black pepper, divided, arugula leaves (about 1 1/2 oz), grated fresh parmesan cheese, pistachios, water, fresh lemon juice, garlic clove

arugula (3/4 lb total),coarse stems discarded, sliced prosciutto (8 to 12 slices), roasted red peppers, rinsed and torn into large pieces, brine-cured black olives, sliced red onion, red-wine vinegar, anchovy paste, extra-virgin olive oil, egg whites, fine dry bread crumbs, olive oil for frying, salted fresh mozzarella, cut into 4 thick slices (without rounded ends )

goat cheese, softened, dried basil, thick) slices crusty bread, dijon mustard, balsamic vinegar, salt and pepper to taste, olive oil, sliced beets, drained and diced, mixed salad greens with arugula, avocados - peeled, pitted and diced, chopped toasted hazelnuts

portobello mushroom, stem removed, olive oil, red wine vinegar, garlic, thinly sliced, shallot, thinly sliced, salt and pepper to taste, roasted red pepper , cut into strips, arugula leaves, grated romano cheese, greek salad dressing

red wine (i always use port), balsamic vinegar (i tend to use cherry balsamic), red wine vinegar (i tend to use raspberry vinegar), sugar (may sub splenda), cinnamon, nutmeg, olive oil, honey, dried basil (crushed between your fingers), arugula (may use half romaine and half ), pomegranate seeds, sliced pear, walnut pieces, blue cheese, crumbles

asparagus (cut in 2-inch pieces on an angle, ends trimmed), cannellini beans, drained and rinsed (you can add more or less if you want), arugula, micro greens (you can use any of your favorites, i usually just grab what looks fresh, pea shoots are 1 that i litre), onion, cut in half and very thin sliced, pecorino romano cheese, grated (parmesan will work fine, no green can please), fresh dill, olive oil, champagne vinegar (this is the key to this salad for me, but a white wine vinegar will also work), dijon mustard, lemon juice, minced garlic, salt, pepper, lemon wedge, fresh sprig dill

baby arugula, washed and dried, mozzarella cheese, quartered (small mozzarella balls), pitted kalamata olive, halved, red onion, sliced thin, butter beans, drained and rinsed, fresh basil, fresh lemon juice, honey, dijon mustard, salt, fresh ground black pepper, extra virgin olive oil, crispy fried onions (home-made or store-bought)

arugula leaves (about 6 oz), pine nuts, lightly toasted, parmesan cheese, extra virgin olive oil

fingerling potatoes halved lengthwise, extra-virgin olive oil divided, kosher salt divided, freshly ground black pepper divided, arugula leaves (about 1 1/2 oz), grated fresh parmesan cheese, pistachios, water, fresh lemon juice, garlic

skirt steaks, salt, pepper, red pepper flakes, olive oil, penne pasta (sometimes i hold a cup or so back when i toss everything together, you can always use it tossed with), sun-dried tomato packed in oil, chopped, english seedless cucumbers , cut in half lengthwise and thin sliced, red onion, cut in half and thin sliced, arugula (a mix of watercress and is also very good), beef broth, olive oil, soy sauce, lemon juice, fresh grated ginger (ground ginger just doesn tsp work in this dressing), dijon mustard, ground black pepper, kosher salt (go easy, the broth and soy both have salt in them), pea shoots

firm pears (i favor bartlett), butter, melted, sugar, extra virgin olive oil, white wine vinegar, salt, freshly ground black pepper, arugula, washed dried and torn in bite-size pieces (or other salad greens), parmesan cheese, walnuts