Joy - arugula summer veg

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Arugula with Summer Vegetables

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<RcpE name= " Arugula with Summer Vegetables " author= " Rombauer & apos;s New Joy of

Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Arugula with Summer Vegetables

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Basic Vinaigrette With Variations (Joy Of -- see recipe

1 small summer squash -- 1/2-inch cubes

8 ounces thin green beans -- trimmed

2 cups cherry tomatoes -- halved

1 small red onion -- halved

and very thinly sliced

1/3 cup minced fresh basil

4 cups bite-sized pieces arugula

and romaine lettuce -- washed and dried

fresh basil leaves (optional)

 

Prepare the dressing.

 

Cook squash in a large pot of boiling water for about 1 minute. Remove with a

large slotted spoon, refresh in ice water, and drain well.

 

Add the green beans to the boiling water. Cook just until crisp-tender, about 1

minute. Remove with a large slotted spoon, refresh in ice water, and drain well.

 

Combine the summer squash and green beans in a salad bowl along with cherry

tomatoes, red onion slices and basil.

 

Toss well with enough of the vinaigrette to coat. Taste and adjust the

seasonings.

 

Divide the greens among salad plates. Spoon the vegetables on top. Drizzle more

dressing over the salads and garnish with basil. Serve immediately.

 

Source:

" All About Vegetarian Cooking: Salads (p.28) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2181 Calories; 218g Fat (86.9% calories

from fat); 13g Protein; 61g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

339mg Sodium. Exchanges: 11 Vegetable; 43 Fat; 1/2 Other Carbohydrates.

 

NOTES : Use this recipe as a rough guideline, substituting whatever summer

vegetables are most plentiful in the market. Baby turnip or beet greens or Swiss

chard leaves can be substituted for the mache and/or arugula.

 

Nutr. Assoc. : 0 0 3568 0 0 0 0 900048 2130706543 2130706543

 

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<CatT>

Salads

</CatT>

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<IngR name= " Basic Vinaigrette With Variations (Joy Of Cooking) " code= " R " >

<IPrp>

see recipe

</IPrp>

</IngR>

<IngR name= " summer squash " unit= " small " qty= " 1 " >

<IPrp>

1/2-inch cubes

</IPrp>

</IngR>

<IngR name= " thin green beans " unit= " ounces " qty= " 8 " >

<IPrp>

trimmed

</IPrp>

<INtI>

3568

</INtI>

</IngR>

<IngR name= " cherry tomatoes " unit= " cups " qty= " 2 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " and very thinly sliced " code= " T " ></IngR>

<IngR name= " minced fresh basil " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " bite-sized pieces arugula " unit= " cups " qty= " 4 " >

<INtI>

900048

</INtI>

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<IngR name= " and romaine lettuce " >

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washed and dried

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2130706543

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<IngR name= " fresh basil leaves (optional) " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Prepare the dressing.

</DirT>

<DirT>

Cook squash in a large pot of boiling water for about 1 minute. Remove with a

large slotted spoon, refresh in ice water, and drain well.

</DirT>

<DirT>

Add the green beans to the boiling water. Cook just until crisp-tender, about 1

minute. Remove with a large slotted spoon, refresh in ice water, and drain well.

</DirT>

<DirT>

Combine the summer squash and green beans in a salad bowl along with cherry

tomatoes, red onion slices and basil.

</DirT>

<DirT>

Toss well with enough of the vinaigrette to coat. Taste and adjust the

seasonings.

</DirT>

<DirT>

Divide the greens among salad plates. Spoon the vegetables on top. Drizzle more

dressing over the salads and garnish with basil. Serve immediately.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.28)

</Srce>

<Note>

Use this recipe as a rough guideline, substituting whatever summer vegetables

are most plentiful in the market. Baby turnip or beet greens or Swiss chard

leaves can be substituted for the mache and/or arugula.

</Note>

</RcpE>

<RcpE name= " Basic Vinaigrette with Variations (Joy of Cooking) "

author= " Rombauer & apos;s New Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Basic Vinaigrette with Variations (Joy of Cooking)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small clove garlic -- peeled

2 pinches salt -- (2-3)

VINAIGRETTE:

1/3 cup red wine vinegar -- (1/3-1/2)

or fresh lemon juice

1 shallot -- minced

1 teaspoon dijon mustard (optional)

salt and ground black pepper to taste

1 cup extra-virgin olive oil

 

Optional: If garlic flavor is desired, mash together the garlic and salt until a

paste is formed.

 

In a small bowl, add the garlic paste, vinegar, shallot, mustard, and salt and

pepper; whisk until well-blended.

 

Add in a slow, steady stream, whisking constantly, add the oil. Taste and adjust

the seasonings. Use at once or cover and refrigerate.

 

FRESH HERB VINAIGRETTE : Add 1/3 cup minced or finely snipped fresh herbs to the

basic recipes. Try basil, dill, parsley, chives, and/or thyme.

 

LEMON CAPER VINAIGRETTE: Prepare the basic recipe with fresh lemon juice instead

of vinegar. Add 1 tbs minced drained capers, 1 tbs minced fresh parsley, and 1/2

tsp finely grated lemon zest.

 

BASIL CHIVE VINAIGRETTE: Add 1/3 cup minced fresh basil, 1/3 cup finely shiped

fresh chives to the basil recipes and, if desired, add 1 tbs walnut oil.

 

GREEN PEPPERCORN VINAIGRETTE: Add 2 tbs minced drained green peppercorns or 1

tbs cracked dried green peppercorns.

 

LIME VINAIGRETTE: Prepare basic recipe, substituting 1/4 cup fresh lime juice

for vinegar or lemon juice. Add a large pinch of toasted cumin seed (optional).

 

BLACK PEPPER VINAIGRETTE: Prepare the basic recipe, adding 1 tsp finely grated

lemon zest and 2 tsp cracked black peppercorns, or to taste.

 

Source:

" All About Vegetarian Cooking: Salads (p.27) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1932 Calories; 216g Fat (98.4% calories

from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

269mg Sodium. Exchanges: 1/2 Vegetable; 43 Fat; 1/2 Other Carbohydrates.

 

NOTES : Vinaigrette is the preferred dressing in France for green salads,

avocados, artichokes, and many kinds of sliced, shredded, or chopped vegetables.

It is also the starting point for a host of more complicated dressings and

accepts a variety of accents with additional ingredients. The optional

ingredients in this recipe not only add flavor but also help maintain the

emulsion of oil and vinegar that is essential to a good vinaigrette.

 

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 2130706543 0

 

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<CatS>

<CatT>

Salads

</CatT>

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<IngR name= " clove garlic " unit= " small " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " salt " unit= " pinches " qty= " 2 " >

<IPrp>

(2-3)

</IPrp>

</IngR>

<IngR name= " VINAIGRETTE: " code= " S " ></IngR>

<IngR name= " red wine vinegar " unit= " cup " qty= " 1/3 " >

<IPrp>

(1/3-1/2)

</IPrp>

</IngR>

<IngR name= " or fresh lemon juice " code= " T " ></IngR>

<IngR name= " shallot " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " dijon mustard (optional) " unit= " teaspoon " qty= " 1 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " salt and ground black pepper to taste " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1 " ></IngR>

<DirS>

<DirT>

Optional: If garlic flavor is desired, mash together the garlic and salt until a

paste is formed.

</DirT>

<DirT>

In a small bowl, add the garlic paste, vinegar, shallot, mustard, and salt and

pepper; whisk until well-blended.

</DirT>

<DirT>

Add in a slow, steady stream, whisking constantly, add the oil. Taste and adjust

the seasonings. Use at once or cover and refrigerate.

</DirT>

<DirT>

FRESH HERB VINAIGRETTE : Add 1/3 cup minced or finely snipped fresh herbs to the

basic recipes. Try basil, dill, parsley, chives, and/or thyme.

</DirT>

<DirT>

LEMON CAPER VINAIGRETTE: Prepare the basic recipe with fresh lemon juice instead

of vinegar. Add 1 tbs minced drained capers, 1 tbs minced fresh parsley, and 1/2

tsp finely grated lemon zest.

</DirT>

<DirT>

BASIL CHIVE VINAIGRETTE: Add 1/3 cup minced fresh basil, 1/3 cup finely shiped

fresh chives to the basil recipes and, if desired, add 1 tbs walnut oil.

</DirT>

<DirT>

GREEN PEPPERCORN VINAIGRETTE: Add 2 tbs minced drained green peppercorns or 1

tbs cracked dried green peppercorns.

</DirT>

<DirT>

LIME VINAIGRETTE: Prepare basic recipe, substituting 1/4 cup fresh lime juice

for vinegar or lemon juice. Add a large pinch of toasted cumin seed (optional).

</DirT>

<DirT>

BLACK PEPPER VINAIGRETTE: Prepare the basic recipe, adding 1 tsp finely grated

lemon zest and 2 tsp cracked black peppercorns, or to taste.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.27)

</Srce>

<Note>

Vinaigrette is the preferred dressing in France for green salads, avocados,

artichokes, and many kinds of sliced, shredded, or chopped vegetables. It is

also the starting point for a host of more complicated dressings and accepts a

variety of accents with additional ingredients. The optional ingredients in this

recipe not only add flavor but also help maintain the emulsion of oil and

vinegar that is essential to a good vinaigrette.

</Note>

</RcpE></mx2>

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