This peppery arugula salad, bursting with jewel-toned roasted beets and mixed citrus, is elevated to festive grandeur with crispy halloumi croutons.
Prolific home cook, writer, and author of Well-Preserved Eugenia Bone pairs this easy green salad with a cheese plate and lots of rustic bread; she always includes aged Parmigiano-Reggiano and Taleggio, and whenever she finds fresh imported sheep's milk ricotta at the market, she also adds that.
The shallots are charred under the broiler, where they develop umami and subtle sweetness; the pungent dressing tastes great with the spicy greens, salty cheese, fatty meat, and rich eggs, mingling with the runny yolks.
Serve the salad as a main course for lunch or as a starter for dinner. Slices of crostini are perfect for scooping up the rich burrata and tangy berries. Strawberries marinated in a honey and balsamic vinaigrette are the star of this salad, which is served over arugula and basil leaves. Toasted pine nuts add a little nutty crunch.
Everything lies on a bed of baby arugula and watercress, and focaccia is the perfect crouton for a supper salad since it is tough enough to withstand the powerful flavors of the steak and Calabrian chili in this recipe.
This vibrantly colored shrimp salad, which has components similar to those found wrapped up in tacos, is light and extremely filling; serve it with chips and a cool drink on a hot day.
Pea shoots, with their juicy stems and sweet, mild pea flavor, are becoming a popular addition to salads; here they provide the ideal counterpoint to sharp radishes and arugula, aromatic fennel, and toasty hazelnuts.
Should you have a few more minutes, quickly pickled shallots add color, texture, and tang to roasted Brussels sprouts. Alternatively, toss the sprouts with arugula, parsley, and a light buttermilk dressing.
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