Arugula, Radicchio and Parmesan Salad

I made this side salad when we had homemade pizza recently.  It was easy and delicious, from Ina Garten's Barefoot Contessa.

Ingredients:

8 ounces baby arugula

1/2 head radicchio, sliced thin crosswise

1 endive, sliced thin crosswise

Lemon Vinaigrette:

1/3 cup freshly squeezed lemon juice

2/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 pound chunk Italian Parmesan cheese

Directions:

Place the arugula, radicchio and endive in a medium bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Pour enough dressing on the salad to moisten.

With a very sharp knife or vegetable peeler, shave the Parmesan into large shards on top of the salad.

Toss gently and serve immediately.

Tomato and Avocado Salad

When New Jersey tomatoes are in season, they are the best.  I made this recipe at Ocean City last summer.  Instead of the cherry tomatoes, I used red, ripe Jersey tomatoes cut into small chunks.  The recipe is from the Barefoot Contessa cookbook and it looks as good as it tastes.

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry or grape tomatoes, halved through the stem

1/2 cup medium diced red onion

Good quality olive oil

Kosher salt and freshly ground black pepper

3 ounces baby arugula

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut into 

1/2 inch dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.  

Taste for seasonings and serve at room temperature.

Beet Salad with Arugula and Balsamic Vinaigrette

Christine love beets!  This salad was so delicious as part of our Christmas Eve 2018 dinner.  I prepared the beets, pecans and dressing ahead for easy prep.  

Serves 6 as a side salad.

Ingredients:

6 medium beets (2 lbs)

5 oz. (6 cups) baby arugula

4 oz. (1/2 cup) feta cheese, crumbled

1/2 cup pecans, toasted

1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Grey Poupon Dijon mustard

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 degrees.  Line the bottom of a medium rimmed baking sheet with foil.  Wrap each beet tightly in a sheet of foil and arrange on the baking sheet.  Bake for 1 hour or until largest beet is easily pierced.  *Unwrap beet and cool to room temperature then peel the skins and slice into halves and then into wedges.  *I used disposable gloves.

Toast 1/2 cup pecans in a dry skillet, tossing frequently, about 5 minutes.  Remove from heat and let cool.

Transfer arugula to a large mixing bowl, add remaining ingredients:  sliced beets, feta cheese, toasted pecans and dried cranberries.

Balsamic Vinaigrette:

in a small mason jar, combine all dressing ingredients and shake well to continue.  Drizzle over salad to taste.

*adapted from natashaskitchen.com