64686 veal artichoke arugula salad Recipes

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

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

dressing, walnut oil, raspberry vinegar, salt, grated lemon peel, freshly ground pepper, sugar, salad, radicchio leaves , torn, arugula, honeydew sliced thin, orange,peeled, halved and sliced, strawberries,sliced thin, french bread,sliced and toasted for croutes

bacon, asparagus spears, ends trimmed, rotini, elbow , or penne pasta, low fat mayonnaise, balsamic vinaigrette salad dressing, lemon juice, worcestershire sauce, marinated artichoke hearts, drained and coarsely chopped, cooked chicken breast, cubed, dried cranberries, toasted sliced almonds, salt and pepper to taste

artichoke hearts, wine vinegar, artichoke hearts, quartered, louisiana hot sauce, garlic, salt, lea & perrins worcestershire sauce, olive oil, lemon juice

artichokes (prepared & cooked as directed for whole artichokes), red bell peppers, red onion (sliced ), olive (sliced ), roasted red pepper, balsamic vinegar, white wine, garlic cloves (minced ), chopped basil, rosemary

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

goat cheese, softened, dried basil, crusty bread (1/2 inch thick ), dijon mustard, balsamic vinegar, salt and pepper, olive oil, sliced beets, drained and diced, mixed salad greens with arugula, avocados, peeled, pitted and diced, hazelnuts, chopped toasted

two (6 to 8 oz) fresh tuna steaks, sesame oil mixed with 1 tsp or so rice vinegar, white sesame seeds or a combination of white and black seeds seasoned with salt and pepper, washed arugula mixed with washed boston lettuce leaves, vinaigrette made with mustard

strawberries, hulled and thinly sliced (about 1 cup), baby arugula, parmesan cheese, crumbled with the tip of a knife (about 1 cup), dijon mustard, sugar, fresh lime juice, fresh orange juice, extra-virgin olive oil, kosher salt and freshly ground pepper, toss the strawberry slices, arugula and parmesan crumbles in a large bowl.

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

pre-washed , salad ready baby arugula(rocket), green granny smith apple, ground cinnamon, sweetened cranberry juice, sugar, mayonnaise, salt, few grinds of good-quality black pepper (essential to the dish), juice of half a lime to finish

veal cutlets, salt and pepper, flour, butter, salad oil, onion, finely chopped, vermouth, ground mace, tomato paste

veal, top round, about 4 oz each, grated pecorino, bread crumbs, flat-leaf parsley, finely chopped , to yield 1/2 cup, pine nuts, currants , soaked 1 hour in warm water and drained, rosemary sprigs, soaked in water 1 hour, salt and freshly ground black pepper, plus crushed black pepper for garnish, olive oil, lemon wedges, herb salad , recipe follows

rotini pasta , tri-color, dry, pimientos, diced, canned, artichoke hearts, chopped, canned, drained but not rinsed, italian spices, see directions, italian salad dressing mix, dry , e.g, good seasons brand, extra virgin olive oil, white wine vinegar, water, sugar, parmesan cheese, freshly grated, black olives, sliced, mayonnaise

heads garlic, olive oil, dijon mustard, cubed cooked ham, artichoke hearts, drained and chopped, italian salad dressing (to taste), black olives (sliced ), tomatoes, cooked pasta (farfalie, spiral cut), salt & pepper

spiny lobsters or maine lobsters, unsalted butter, all-purpose flour, saffron threads, fresh lemon juice, dry sherry , such as manzanilla or fino, olive oil, sliced yellow onions, sliced yellow bell peppers, sliced red bell peppers, sliced seeded poblano peppers, minced shallots, minced garlic, peeled, coarsely chopped, and seeded tomatoes, tomato paste, achiote powder, salt, white pepper, shrimp stock, shaved artichoke and olive salad, recipe follows