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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Arugula & Pickled Beet Salad

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Arugula & Pickled Beet Salad Empty Arugula & Pickled Beet Salad

    Post by Lobo Sun 31 Jan 2016, 4:18 pm

    Arugula & Pickled Beet Salad Img50l
    Arugula & Pickled Beet Salad
    Arugula & Pickled Beet Salad Translucent
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    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Servings: 4
    Pickled beets give this salad some extra zing and make for a gorgeous presentation. Minced preserved lemon, deliciously salty and citrusy at the same time, is a great addition to salad dressings. Crumbled fresh goat cheese or feta can be substituted for the ricotta salata.






    • 49

    Ingredients:

    For the croutons (optional):


    • 6 slices day-old baguette, each 1 inch thick
    • 2 Tbs. olive oil
    • 1/4 tsp sea salt
    • 2 tsp. minced fresh thyme
       
    • 2 Tbs. white wine vinegar
    • 1 tsp. Dijon mustard
    • 1/2 tsp. freshly ground pepper
    • 1/2 preserved lemon, peel only, minced
    • 1/3 cup olive oil
    • 4 cups arugula (rocket)
    • 1 cup pickled beets, slices halved
    • 1/4 lb. ricotta salata cheese

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    Directions:

    To make the croutons, cut the bread slices into 1-inch cubes. In a fry pan over medium heat, warm the olive oil. Add the bread cubes, reduce the heat to low and cook, turning once, until golden and crusty, about 4 minutes per side. Sprinkle with the salt and thyme, toss briefly and transfer to paper towels to drain.

    In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the arugula and beets and toss to coat well.

    Divide the salad among individual plates. Using a vegetable peeler, shave the ricotta salata over the salads. Serve immediately. Serves 4.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

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