Italy: Insalata of Arugula with lemon
Ingredients:
- One 5-oz container of organic, pre-washed baby arugula
- ¼ cup Parmesan shavings or grated Parmesan
- Lemon vinaigrette to taste
Method:
- Place arugula in a salad bowl
- Add a few spoonfuls of dressing, then toss together using your (clean) hands
- Top with the Parmesan then toss a little more
- Add additional dressing to taste
- Season with salt & pepper if desired.
Serves 2
Roasted Beet Insalata
Ingredients:
- 4 medium beets (1 1/2 pounds total), trimmed and unpeeled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup crumbled blue cheese
- 1/4 cup toasted walnut pieces
Directions:
- Preheat oven to 450 degrees
- Individually wrap 4 medium beets (1 1/2 pounds total), trimmed and unpeeled, in foil
- Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes and let cool
- Rub beets with paper towels to remove skins and cut into small wedges
- Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white vinegar, and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper and stir in 2 tablespoons finely chopped fresh parsley
- Toss beets with dressing
- Serve topped with 1/2 cup crumbled blue cheese and 1/4 cup toasted walnut pieces
Spain: Orange, Fennel, Red onion and Mint ensalada
Ingredients:
- 2 cups thinly sliced red onion (about 1 large)
- 3 large navel oranges (about 3 pounds)
- 3 cups thinly sliced fennel bulb (about 2 bulbs)
- 1/2 cup loosely packed fresh mint leaves
- 3 tablespoons plain yogurt
- 2 tablespoons red wine vinegar
- 1 teaspoon coriander seeds, toasted and crushed
- 4 teaspoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
- Carefully remove rind and white pithy part of rind from oranges over a bowl. Save Juice.; discard rind and pith
- Cut each orange in half vertically; remove white pithy core portion, and discard
- Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing
- Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves
- Combine reserved juice, plain fat-free yogurt, juice concentrate, and remaining ingredients in a small bowl, and stir with a whisk to combine
- Drizzle evenly over salad; serve immediately
Serves 4-6