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Arugula Salad with Grapes and Manchego Recipe

Arugula Salad with Grapes and Manchego Recipe


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This salad really has it all. The perfect balance of flavors will have you smitten.

Ingredients

For the dressing:

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Champagne vinegar
  • ¼ cup olive oil
  • ¼ teaspoon freshly ground black pepper

For the salad:

  • ½ cup seedless black grapes, cut in half vertically
  • 6 cups baby arugula
  • 2 cups cilantro leaves
  • 2 Asian pears, quartered and shaved into strips with a vegetable peeler
  • 4 ounces Manchego cheese, thinly shaved with a vegetable peeler
  • ½ cup whole roasted Marcona almonds
  • 1 teaspoon sea salt

Directions

For the dressing:

Whisk the vinegars into the olive oil in a small bowl, then add the ground pepper.

For the salad:

In a medium-sized salad bowl, combine the grapes, arugula, and cilantro and toss. Add the pears, cheese, and almonds. Sprinkle the salad with the sea salt and toss gently to combine.

Drizzle the dressing over the salad and serve immediately.


Roasted Grape, Pecorino and Arugula Salad

No one really wants a salad on Thanksgiving when there’s a thousand side dishes to fill your plate with. So, if you dare to bring one to the family gathering this year it better be eye catching enough to peek the interests of those cousins that pretend they never saw it on the table to begin with. This Roasted Grape, Pecorino and Arugula Salad can do just that! It’s sweet, peppery, savory, fresh, nutty, and has just a note of salty cheese to make a delicious flavor combination that’s hard to ignore.

Roasted Grape Pecorino and Arugula Salad

Roasted grapes happen very often at our house since my daughter despises fresh ones. In the past, I’ve served them with a whole rosemary roasted chicken and they frequently find themselves on our weekend cheese boards . When roasted, the flavors intensify and burst in your mouth almost like candy which pairs great with savory food. Adding them to a salad brings a bit of unexpected sweetness that creates a pleasent starter, side, or meal on it’s own.

This empressive salad has a good chance of making our Thanksgiving table this year. What’s your favorite eye-catching salad or side to bring?


Ingredients you’ll need

  • Fresh baby arugula
  • Fresh basil
  • Cherry or grape tomatoes
  • Mini mozzarella balls
  • Olive oil
  • Balsamic vinegar
  • Dried Italian seasoning
  • Salt and pepper


The Final Touch To Our Fresh Fig, Manchego Cheese and Jamón Ibérico Salad: Moscatel Vinaigrette

As the final sweet and savory touch that pulls all of the ingredients together, our Fresh Fig, Manchego Cheese and Jamón Ibérico Salad is dressed with a vinaigrette made with Moscatel Vinegar, a special Spanish vinegar made from sweet, Muscat grapes, which as described on the bottle of O-Med vinegar featured above (which we love!), is perfect in its balance of sweetness and acidity.


Arugula, Apple, and Manchego Salad

If you’re not familiar with Manchego, let me introduce you to my favorite cheese! Machego is a Spanish sheep’s milk cheese that is semi-firm and buttery while slightly sweet and nutty. It melts well (think grilled cheese) and is delicious with fruit and nuts, meats (in Spain they often serve it with Serrano ham), or bread/crackers on a cheese board or in a salad. Trader Joe’s and Costco carry versions, but you should be able to find it at most local supermarkets. If you’re looking for more ways to use it I have a handful of other recipes with Manchego here.

This arugula salad was meant as a side dish, but I ended up devouring most of it before dinner made it to the table (and spoiling my appetite hah)! Arugula, crisp apple, toasted sliced almonds, and Manchego are tossed with a light cider-maple vinaigrette. It’s simple and so delicious.


Arugula Salad with Roasted Grapes

45 minutes (15 minutes active)

This simple salad recreates a dish we had in Shaffa Bar, Shira Petel’s restaurant in Tel Aviv. It’s a perfect fusion of sweet, sharp and peppery flavors. We prefer black grapes because they take on a lovely hue when roasted (broiled, really) and lend that color to the thinly sliced onion during their brief marination in vinegar. Look for mature arugula sold in bunches instead of packaged baby arugula bunched arugula requires a little more prep but its more assertive flavor is a better match for the sweetness of the grapes.


Fall Harvest Salad

This easy and delicious salad is the perfect Fall salad recipe! You won’t even believe how good this is. Not only is it beautiful, but the flavors are bursting with all the best that fall harvest season has to offer.

Ingredients

1 cup different colored grapes, cut in half

1/4 cup walnuts, roughly chopped

1/3 cup apple cider vinegar

Instructions

On a serving plate or salad bowl add the fresh arugula

To the top of the arugula add the sliced apples, grapes, walnuts, and big chunks of the manchego cheese

In another small bowl add in the apple cider vinegar, maple syrup, dijon, salt, and pepper. Give it a good whisk

While whisking, slowly drizzle in the oil

When ready to serve, pour the vinaigrette over the salad, toss, and enjoy! Serves 2-3


Gallery

  • 1 cup shredded Manchego cheese, shredded (4 ounces)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups strawberries, halved and/or quartered
  • 4 cups baby arugula

For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.

For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula toss to coat. Transfer salad to 6 serving plates or a large platter.


Arugula Salad with Manchego, Apples, and Carmelized Walnuts

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.

Step 2

Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.

Step 3

Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.

Step 4

Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.

How would you rate Arugula Salad with Manchego, Apples, and Carmelized Walnuts?

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Arugula Salad with Grapes and Manchego Recipe - Recipes

I absolutely love caramelized onions. Maybe that&rsquos why a Tarte a l&rsquoOnion is one of my favorite dishes. This salad is akin to an onion tart without the tart shell. The onions cook slowly, become golden brown, soft and sweet. The shaved Pecorino (you can use other hard cheeses such as Manchego or Parmesan) adds a salty-nutty element that plays well with the pepperiness of the arugula. Try to serve it whilst the onions are still warm &mdash it&rsquos even better that way!

Olive oil (for cooking the onions)
2&ndash3 large yellow onions &mdash peeled, halved and thinly sliced
1 teaspoon honey
1 teaspoon fresh thyme leaves
Coarse sea salt and pepper
1/3 cup olive oil
2 tablespoons fig balsamic vinegar
8 oz fresh arugula
1/2 bunch cilantro &mdash finely chopped
4 oz Pecorino &mdash use a cheese slicer to make thin shavings

1 Pour a little olive oil into a medium-sized skillet placed over medium-high heat. Add the sliced onions, honey and thyme leaves. Cook, stirring frequently, for 8&ndash10 minutes. Reduce the heat, add some coarse sea salt and pepper and let the onions soften until golden brown. Set aside.
2 Pour the olive oil and vinegar into the bottom of a large salad bowl and whisk together. Place salad utensils over the vinaigrette and place the arugula and cilantro over the utensils. When you are ready to serve the salad, toss it gently so that the ingredients are well combined.
3 Divide the salad equally between eight plates. Spoon an equal amount of the caramelized onions on top of the arugula and cilantro mixture. Place some of the shaved Pecorino on top of the onions.


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