Salad with Arugula, Dandelion Greens and Blood Orange Vinaigrette

Here is another salad celebrating the bitter greens that are abundant in our garden right now.  Italian dandelion greens are a particularly remarkable vegetable; the more we harvest, the more the plants produce.  The leaves range from small and delicate to over eighteen inches long.  Although the seeds were started last September, the plants are still full and healthy, promising many more months of productivity.  The arugula, on the other hand, is starting to sprout lots of little white flowers, a lovely site in the garden but also a sign that these plants will need to be replaced soon with new arugula for the spring and summer.   With its bitter flavor and popularity in Italian food, we have often wondered if arugula, like dandelion greens, is in the chicory family.  We have not found any mention of a connection, but if you have any information in this regard, please share it with us. 

Arugula and dandelion greens are both bitter, but their flavors are quite distinct.  Anyone who has eaten arugula freshly picked from the garden will not confuse its taste with anything else, while the dandelion greens offer a more subtle kick.  Nevertheless, they combine surprisingly well in a salad.  Blood oranges are used here in both the dressing and the salad itself to both temper and enhance the flavors of these greens.  Sauteed porcini mushrooms and parmesan cheese are added at the last minute to add a creamy finish and depth to the salad.  The colors are also spectacular here -- red-ribbed greens, deep orange fruit, and creamy shaved parmesan cheese -- making this the perfect choice if you're looking for a quick salad that is sure to impress.

Salad with Arugula, Dandelion Greens and Blood Oranges
makes two meal-sized portions or 4 to 6 side dishes

Ingredients

Blood Orange Vinaigrette Dressing

1/2            cup          blood orange juice (from about 4 oranges)
1               Tbs          shallots, finely chopped (about 2)
1               tsp           Dijon mustard
1               tsp           sugar
1               Tbs          sherry vinegar
1               cup          olive oil
1/4            tsp           sea salt
1/4            tsp           black pepper

Salad

2               Tbs          olive oil
4               oz             king porcini mushroom, thinly sliced
1/4             tsp           red pepper flakes
2                cups         arugula
1                cup          dandelion greens
1/4             cup          red onion, thinly sliced (about 1 onion)
1                                blood orange, peeled and segmented
                                  parmesan cheese thinly sliced
                                  sea salt and black pepper to taste

Procedure

Dressing

1. Whisk together all ingredients except olive oil.  When well-combined, slowly whisk in olive oil in a steady stream.  Season with sea salt and black pepper.

Salad

1. Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender.  Remove from heat.
2. Combine greens, onion and orange.  Toss with dressing to coat.  Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.

If you like this salad, try our Salad of Bitter Italian Greens, Strawberries and Parmesan
You may also like our Dandelion Green and Goat Cheese Empanadas

Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo

Another in our fruit and cheese sandwich series*, this panini was such a success at home that we are now offering it as a special at Be-Wiched.   The arugula pesto mayo, made with arugula from our garden, is an amazing condiment that would work on many sandwiches.  The recipe makes more pesto mayo than you'll need, so use the extra to make more sandwiches or to experiment with other combinations.  Here we combined it with our favorite creamy brie, Saint-André, anjou pears and caramelized walnuts.  Add some sourdough bread and you've got a panini to remember.

Anjou Pear, Caramelized Walnuts and Arugula Pesto Mayo Panini
makes two sandwiches

Ingredients

Arugula Pesto Mayo

3            cups           packed arugula
1/4         cup            toasted pine nuts
1/4         cup            freshly grated parmesan
1/4         cup            olive oil
3 1/2      tbs             mayo
                               sea salt and black pepper

Caramelized Walnuts

1            cup            walnuts
2            tbs             light corn syrup
1            tbs             sugar
1/2         tsp             salt
1/4         tsp             ground black pepper


Panini

4           slices         sourdough bread
1                            anjou pear, sliced thinly
4                            thick slices brie

Procedure

Arugula Pesto Mayo

1. Combine arugula, pine nuts and parmesan in food processor until smooth.
2. With machine running, gradually add olive oil and mix until well blended.
3. Season with sea salt and black pepper.
4. Add mayo and blend well.
5. You will have extra after making the sandwich.

Caramelized Walnuts

1. Preheat oven to 325°.
2. Use silpat or spray sheet pan with non-stick spray.
3. Combine all the ingredients in a bowl and toss well.
4. Spread out on sheet pan and bake, stirring occasionally to break up clumps, until deep golden brown and sugar is bubbling.
5. Remove from oven and cool.
6. You may have extra caramelized walnuts after making the sandwich.

Panini

1. Spread arugula pesto mayo on both sides on bread.  One one side, layer pears, then cheese and walnuts.  Add top slice of bread and toast on panini press or in a pan lightly coated with olive oil.  If using a pan, weigh down sandwich with another pan on top and a tea kettle or similar for weight.  Flip over to grill evenly.
2. Eat warm.

Check out our other Sandwiches in this series:
**Caramelized Apple Melt with Aged Cheddar and Arugula
**Green Apple, Brie and Caramelized Onion Panini

Caramelized Apple Melt with Aged Cheddar and Arugula

Arugula is a year-round green in our garden.  In the summer months, the leaves don't get big but the flavor is amazingly intense.  At this time of year, the leaves are huge, and the flavor equally wonderful.  We're now harvesting our winter arugula on a regular basis, and starting new seeds for spring.  We especially love the arugula from Franchi Sementi, available at Seeds from Italy and Botanical Interests.

This sandwich plays the strong, bitter flavor of arugula against gooey, sweet caramelized apples and sharp cheddar cheese.  Use as much or little arugula as you please.  Ours is so intense, a little goes a long way, but we still loaded our sandwiches up with several leaves and even included the stems.

Caramelized Apple Melt with Aged Cheddar and Arugula
makes 2 sandwiches

Ingredients

1                           medium red delicious apple
6         Tbs            unsalted butter
1/3      cup            sugar
2         tsp             cinnamon
1 1/2   tsp             nutmeg
6                           thick slices extra sharp white cheddar
8                           big arugula leaves
4                           slices pumpernickel bread

Procedure

1. Peel and dice apples into 1/2" cubes.
2. Melt butter in large skillet over medium.
3. Add sugar and stir until sugar begins to melt, about 1 minute.
4. Add apples and saute until brown and tender, and juices form, about 10 minutes.
5. Remove from pan with a slotted spoon, leaving juices in the pan.
6. Add cinnamon and nutmeg to juices in pan and mix well.
7. Return pan to medium heat, then add bread slices.  Brown well, then flip and repeat. 
8. While second side of bread is toasting in pan, place cheddar slices on two of the bread slices so the cheese will melt.
9. When bread is browned, removed from pan.  Add caramelized apples and arugula (3-4 per sandwich depending on how strong your arugula is), and assemble sandwiches.  Eat while still warm.

Butternut Squash, Green Lentil and Goat Cheese Salad

The arugula and mint in our garden do not seem bothered by all the cold weather we have experienced this winter.  Our total neglect has not seemed to harm the plants either   In fact, the arugula has formed thick heads packed with leaves big and small, and the mint is cascading beautifully from two pots that line our driveway.  Arugula and mint combine here for a filling meal packed with powerful flavors in this lentil and butternut squash salad.  The recipe makes enough for dinner for two.

Butternut Squash, Lentil and Goat Cheese Salad
serves 2 as an entree


Ingredients

3/4       cup        French green lentils
2          lb           butternut squash,
                          peeled and cut into 1" cubes
1          tsp         cumin
1          tsp         Spanish hot smoked paprika
1/2       tsp         sea salt
3-4      cups       arugula
1          cup        soft goat cheese, crumbled
1/4       cup        fresh mint, diced
1          Tbs       red wine vinegar
                         olive oil

Procedure

1. Cover lentils with cold water and soak 10 minutes.  Drain.
2. Cook lentils in boiling salted water until tender but still firm, about 30 minutes.  Drain, rinse with cold water to stop the cooking process, then drain again and set aside.
3. Preheat oven to 375°.  Toss butternut squash cubes in 2 Tbs olive oil.  Add cumin, paprika and sea salt.  Spread on a sheet pan and roast until tender, about 30 minutes, tossing after the first 15 minutes to evenly roast.  Remove from oven and cool, reserving juices on the sheet pan..
4. Combine lentils, butternut squash, oils and juices on the sheet pan with the arugula.  Add half the goat cheese, plus mint, vinegar and 1 Tbs olive oil.  Season to taste with salt and pepper.
5. Serve with remaining goat cheese on top.