How to Make Restaurant Style Arugula Salad | The Stay At Home Chef
Restaurant Style Arugula Salad is the perfect fresh and light side dish for any meal. This super simple salad is used in restaurants all over the world.
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✅Ingredients
SALAD:
• 5 ounces baby arugula
• 1/4 cup shaved parmesan
LEMON VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon sugar
• 1 clove garlic, crushed
✅Instructions
00:00:19 - How to make a lemon vinaigrette
1️⃣ 00:01:07 - In a large salad bowl, toss arugula with shaved parmesan.
2️⃣ 00:00:19 - In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar, and olive oil.
3️⃣ 00:01:35 - Pour dressing over arugula and toss to coat.
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Easy Pasta Salad Recipe with Homemade Italian Dressing
I love this simple pasta salad recipe - it's so easy to customize to whatever you've got in. Make a double batch of the Italian dressing so you can use it all week!
Full easy to follow pasta salad recipe including hints and tips here:
Ingredients:
Pasta Salad
1.1 lb (500g) dried pasta shapes (I use fusilli for this recipe)
1 lb (450g) cherry tomatoes sliced in half – I like to use rainbow tomatoes, but you can use regular
9 oz (250g) mini mozzarella balls/pearls sliced in half
4 baby cucumbers or 1 regular cucumber, sliced
1 large red onion peeled and sliced
2 cups (65g) fresh pea shoots (you can replace with lambs lettuce, watercress or mild rocket)
1 large bunch fresh parsley chopped
Italian Style Dressing:
½ cup (120ml) olive oil
3 tbsp (45ml) white wine vinegar
Zest and juice of ½ lemon
1 clove garlic peeled and minced
1 tsp sugar
½ tsp dried oregano
1 tsp Maldon salt flakes
¼ tsp black pepper
2 tbsp finely chopped fresh parsley
#PastaRecipes #CookingShow #Recipe
Arugula Salad with apples and walnuts
Get the Recipe:
⭐️ Arugula salad is the perfect recipe if you are looking for a fresh and delicious salad that's easy to make, tasty, and packed with nutrients.
⭐️ Ingredients
5 ounces arugula
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice freshly squeezed
¼ teaspoon salt
2 twists black pepper
2 ounces parmesan or its vegan alternative shaved
Optional Add-Ins
¼ cup walnuts coarsely chopped
1 small apple thinly sliced
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Best Salad You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making a restaurant-quality mixed greens salad at home. Learn the techniques necessary to raise your salad game to where did you get this? levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Director of Culinary Production: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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I made a big mistake making this Salad | MyHealthyDish
Caprese Pasta Salad | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE PASTA SALAD
1 lb. fusilli, cooked
8 oz. ciligini, halved
2 pt. grape tomatoes, halved
1/4 c. thinly sliced basil, plus more for garnish
Balsamic glaze, for drizzling
FOR THE DRESSING
1/2 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Italian seasoning
1 clove garlic, minced
kosher salt
Freshly ground black pepper
DIRECTIONS
1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.
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