Arugula Salad with Shaved Parmesan and Garlic Lemon Vinaigrette
This simple arugula salad is made with a punchy blend of peppery arugula, sharp parmesan, and candied pecans. Tossed with a refreshing, zesty lemon yet lightly sweetened to highlight a simple, yet complex flavor.
This simple arugula salad is made with a punchy blend of peppery arugula, sharp parmesan, and candied pecans.
Tossed with a refreshing, zesty lemon yet lightly sweetened to highlight simple complexity of flavor.
Arugula is the fall and winter green that keeps on giving! If you read my post on how to grow arugula from seed you will be inspired to experiment with cooking this overlooked veggie in the kitchen. With a bold, peppery flavor, the possibilities are endless. Arugula pairs well with most greens and grains and if you haven’t tried it on pizza yet, you are missing out! Mwah!
I prefer homegrown varieties of arugula because the flavor is much more dynamic, but if you haven’t explored growing it, I still recommend having a bag in your fridge to be ready to compliment your next meal.
This season we are expecting a hard freeze much earlier in the year so I dashed out to harvest the rest of my crop! Typically, when I have an abundance of greens a quick braise with seasoning provides a nice side dish in the winter months. But with the chaos of the holidays I need a quick go to lunch! One of the easiest ways to prepare arugula is in a salad either on its own or with other greens like chard, spinach, kale and other mustard greens.
PIN IT!
Arugula Salad with Shaved Parmesan and Garlic Lemon Vinaigrette
Ingredients
Instructions
- Wash, de-stem, dry and tear your fresh arugula, place in large serving bowl to be tossed
- In a smaller bowl or jar make the Garlic Lemon Vinaigrette (see below)
- Drizzle the dressing on arugula as you toss to coat.
- Toss in candied nuts and Parmesan, season to taste and serve.
- In a small bowl or jar, whisk together the lemon juice, garlic, mustard, salt, pepper and honey.
- Drizzle in EVO while whisking and continue to whisk until the dressing is emulsified (If using a jar, place lid tightly and shake to combine).
- Add more EVO if you find the dressing too tangy
- Add the thyme and season to taste.
Notes
Dressing can be stored in fridge up to 1 week. If solidified, simply let the dressing come to room temperature and stir or shake before using.
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HAPPY GROWING!
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Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce
This oven roasted carrot side dish has a crispy outer skin, tasty charred edges and a divine sweet, smoky flavor. Good luck not eating all the goodies before plating!
This oven roasted carrot side dish has a crispy outer skin, tasty charred edges and a divine sweet, ZESTY, smoky flavor.
Good luck not eating all the goodies before plating!
I never knew how much I enjoyed eating carrots until I had a successful garden. Being able to harvest and immediately cook these beautiful root vegetables brings a smile to my face every winter and early spring. There is something to be said about the process of tending a garden and being nourished from it’s bounty on a regular basis. It also opens up a door for me to be more creative in the kitchen.
I make roasted carrots almost every week. It’s SO simple, it’s healthy, and it’s absolutely delicious. Call me risky but I like to leave the skins on my carrots while cooking to lock in a sweeter flavor. Other than washing and removing the greens the options of prep are endless. Keep them whole, cut them into 2” sections or even leave some of the greens on.
When making my Moroccon carrot recipe, the roots come out of the oven with crisp, golden brown edges and a rich, sweet/smoky flavor. They’re perfect for serving as a side dish, tossing into a salad, a grain bowl, or even pasta…you’ll be slapping every family members hand away from the baking sheet once they are out of the oven–I promise!
Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Chop carrots evenly into lengthwise shapes or slightly angled 2 “ pieces.
- Pour carrots onto the baking sheet and toss with oil and spices.
- Cook for 30 min, tossing halfway through.
- While carrots cook, chop arugula.
- Add the yogurt, garlic cloves, lemon juice, olive oil, arugula, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.
- Check carrots for doneness and return to oven, if needed, for 10 more minutes until tender.
- Top carrots with 1 T of reserved arugula.
- To Serve, dollop one spoonful of the yogurt sauce on a serving plate and spread with the back of a spoon into a circle. Pour the carrots onto the serving dish and garnish with herb of preference.
- Serve hot and feel free to season with more salt and pepper to your liking.
Notes
Feel free to sub the type of oil you are using to cook your carrots.
You may also use an alternate herb of choice as a garnish.
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