59385 tricolore salad beet arugula pantzaria salata Recipes

beets (can substitute golden or chioga), roughly chopped pistachios (can substitute almonds or hazelnuts), yellow endive, arugula, shaved parmesan, vinaigrette, white wine vinegar (can substitute white balsamic or champagne), light pure olive oil, minced, medium shallot, chopped fresh thyme, kosher salt, freshly ground black pepper, white sugar, fresh ground black pepper, kosher salt

arugula, thick stems removed (about 10 cups), heads endive , cut into half-moons, head radicchio, cut into thin wedges, extra-virgin olive oil, balsamic vinegar, kosher salt and pepper

arugula , picked through, rinsed and spun dry, tomatoes, cut in half, toasted sesame seeds (toast in small skillet for 5-6 minutes, until golden and fragrant), olive oil, red wine, balsamic vinegar, honey (if you have greek thyme you re set!), coriander

mixed salad greens, arugula, white vinegar, oil, sugar, garlic clove, minced, oregano, dried, salt and pepper, to taste, freshly grated parmesan cheese

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

champagne vinegar, mild honey, fresh lemon juice, salt, coarsely ground black pepper, olive oil, sliced pancetta (4 to 5 slices), olive oil, firm-ripe pears, baby arugula or torn larger arugula (1 1/4 lb), ricotta salata, thinly shaved with a vegetable peeler

champagne vinegar, mild honey, fresh lemon juice, salt, fresh coarse ground black pepper, olive oil, sliced pancetta (4 to 5 slices), olive oil, firm-ripe pears, baby arugula (1 1/4 lb) or 4 cups torn larger arugula (1 1/4 lb), ricotta salata, thinly shaved with a vegetable peeler

salad, beets, cooked and grated (boiled until tender or baked in aluminum foil until tender), prunes, chopped, apples, peeled and chopped, garlic cloves, chopped, walnuts, chopped, dressing, sour cream, mayonnaise, lemon juice, salt , white sugar and pepper to taste

prepared black olive paste (not tapenade), extra-virgin olive oil, firm white sandwich bread , crusts discarded and bread cut into 1/4-inch dice (1 cup), baby (1-inch) beets with greens (about 40), stems trimmed to 3/4 inch, frisee (french curly endive), cut into bite-size pieces, or baby arugula (2 cups), ricotta salata, chopped shallot, whole-grain mustard, white-wine vinegar, fresh lemon juice, soy sauce, salt, grapeseed oil

beets, red, golden , or chioggia or any combination, baby beets- any color or combo, baby arugula, balsamic vinegar, high quality extra-virgin olive oil, salt, pistachios, toasted and chopped, shaved pecorino , aged pecorino toscano or pecorino romano

gold, white and red beets, shallots, finely diced, fresh dill leaves, chopped, olive oil, white balsamic vinegar or rice wine vinegar, coarse salt, freshly ground black pepper, sour cream for garnish

beets , preferably a mix of red and golden, fresh orange juice, grated orange zest, honey, balsamic vinegar, dijon mustard, extra virgin olive oil, salt & freshly ground black pepper, mixed salad greens , such as arugula, mesclun and radicchio, sliced red onion

fresh arugula, sliced jarred or canned beets, mandarin oranges, drained, lowfat buttermilk, crumbled blue cheese, salt and freshly ground black pepper

beets peeled , with 1 tbsp vegetable oil for roasting, arugula, medium size leaves, washed and dried, roquefort cheese, crumbled, toasted spiced pecans, dion mustard, balsamic vinegar, egg yolk, garlic, mashed, extra virgin olive oil, vegetable oil, salt and pepper, mixed, butter or vegetable oil, pecans , halves and pieces, sugar, salt and pepper to taste, garam masala spice mix, extra virgin olive oil, chives, chopped, salt and pepper to taste

minced shallots, balsamic vinegar, fresh lemon juice, water, extravirgin olive oil, dijon mustard, sugar, salt, freshly ground black pepper, torn belgian endive (about 2 heads ), torn radicchio (about 1/2 head ), fresh baby arugula (about 8 cups loosely packed)

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

water, uncooked quick-cooking barley, salmon fillets (about 1 inch thick ), salt, divided, trimmed arugula, white wine vinegar, extra virgin olive oil, black pepper, garlic cloves, crushed, crumbled ricotta salata or 1/2 cup feta cheese

vinaigrette, champagne vinegar, mild honey, meyer lemon juice (a tad less regular lemon juice if meyers are not available), salt, coarsely ground black pepper, high-quality extra virgin olive oil (probably not the kind you cook with but the 1 you save to finish off special dishes), sliced (or tiny diced ) pancetta, olive oil (for cooking pancetta), firm, but ripe, pears, baby arugula or regular arugula torn into smaller pieces, ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese)