54270 milanese arugula fennel parmesan Recipes

fennel bulbs, orange , zest of, frozen orange juice concentrate, sherry wine vinegar, chili flakes, extra virgin olive oil, salt, orange section, fennel leaves, chopped roughly

fennel seed, water, basmati rice, navel orange, white wine vinegar, extra virgin olive oil, fennel , bupound with fronds (anise), scallions, thinly sliced

arugula (about 6 oz), crumbled blue cheese, blood oranges, olive oil, fresh lemon juice

arugula leaf, finest extra virgin olive oil, old expensive balsamic vinegar , of modena italy no schnide stuff, parmigiano-reggiano cheese , shavings

arugula, apple, diced, fresh goat cheese, extra virgin olive oil, to taste, use the good stuff, balsamic vinegar , to taste, salt & freshly ground black pepper

arugula, soft fresh goat cheese, handful walnuts, crushed in medium size, lightly roasted, pomegranate paste (not grenadine syrup! no, no!), extra virgin olive oil, scant 1/4 tsp crushed red pepper flakes (i whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon), salt, fresh crack black pepper, fresh basil , cut into thin ribbons (not dried basil!), scant 1 tbsp dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

fennel bulbs, olive oil, onion, chopped, lemon juice, chopped fresh tarragon, baby peas, salt and pepper, fennel, tops chopped

fennel bulb, trimmed and cit into 1/2 inch slices, coarse salt and white pepper, tb fennel seeds, toasted and tied in cheesecloth, water, tb unsalted butter

fennel bulbs with stalks, extra-virgin olive oil, plus more for rubbing, chicken stock or low-sodium broth, unsalted butter, salt and freshly ground pepper, skin-on sea bass fillets, fresh lemon juice

arugula, belgian endives , cut crosswise into thirds and leaves separated, heads radicchio , torn into bite-size pieces, malt vinegar * or sherry vinegar, dijon mustard, extra-virgin olive oil, freshly ground black pepper to taste

arugula , cut crosswise into 1 1/2 pieces, washed well, and spun dry (about 12 cups), head of radicchio , torn into bite-size pieces (about 3 cups), belgian endives , cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 cups), carrot, shredded, olive oil , or to taste, fresh lemon juice , or to taste

arugula , coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups), sliced mushrooms, shredded radish, olive oil, fresh lemon juice, parmesan curls formed with a vegetable peeler

arugula, sliced heirloom tomatoes (we like using a mix of colors), red onion, thinly sliced, vinaigrette

arugula, trimmed, washed and dried, apple cider vinegar, salt, black pepper, vegetable oil, bacon, apple, peeled, cored and thinly sliced

arugula, coarsely torn curly endive lettuce, extra virgin olive oil, granny smith apples, peeled, cored, cut into 1/2-inch dice, shallot, thinly sliced, steamed chestnuts, coarsely chopped (from two 7.25-oz jars), red wine vinegar, walnut oil, olive oil

arugula, washed and dried, dijon mustard, red pepper, sliced, olive oil, red onion, sliced, salt, garlic, peeled and smashed, pepper, balsamic vinegar

arugula, orange , supremed, red onion, shaved, lemon juice, sugar, white wine vinigar, chopped garlic, olive oil, salt and pepper