Scrummy Warm Arugula Salad
Scrummy Warm Arugula Salad could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 17g of protein, 39g of fat, and a total of 499 calories. For $3.43 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. A few people made this recipe, and 88 would say it hit the spot. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of olive oil, balsamic vinegar, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Leites Culinaria. With a spoonacular score of 57%, this dish is solid. Try Warm Chickpea Salad With Arugula, Warm Potato Salad with Arugula, and Warm Bean & Arugula Salad for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
4 big handfuls of arugula or any nice salad leaves
Balsamic vinegar (up to 1/4 cup or so)
4 sprigs fresh thyme, leaves removed
A couple of glugs olive oil
8 slices pancetta or bacon
Chunk of Parmesan cheese
Handful of pinenuts (about 1/4 cup)
2 medium red onions
Pinch of salt
Equipment:
frying pan
bowl
peeler
Cooking instruction summary:
1. Peel, halve, and quarter each onion, then cut each quarter in half. This should give you 8 wedges per onion.2. Heat a skillet over medium heat and fry the pancetta or bacon until crisp. Transfer to a plate. Add 2 tablespoons or so of olive oil to drippings in the skillet. Add the thyme leaves, onions, and pinenuts along with a pinch of salt and toss around gently. Cook about 5 minutes, until the onions are caramelized and sweet (but not black!).3. Return the pancetta or bacon to the skillet and toss to coat. Then throw everything into a salad bowl on top of the arugula or any nice salad leaves. Drizzle generously with balsamic vinegar—this will make a natural dressing as it mixes with the olive oil. Have everyone already sitting at the table by the time you shave some Parmesan over the top—you can use a vegetable peeler to do this.
Step by step:
1. Peel, halve, and quarter each onion, then cut each quarter in half. This should give you 8 wedges per onion.
2. Heat a skillet over medium heat and fry the pancetta or bacon until crisp.
3. Transfer to a plate.
4. Add 2 tablespoons or so of olive oil to drippings in the skillet.
5. Add the thyme leaves, onions, and pinenuts along with a pinch of salt and toss around gently. Cook about 5 minutes, until the onions are caramelized and sweet (but not black!).
6. Return the pancetta or bacon to the skillet and toss to coat. Then throw everything into a salad bowl on top of the arugula or any nice salad leaves.
7. Drizzle generously with balsamic vinegar—this will make a natural dressing as it mixes with the olive oil. Have everyone already sitting at the table by the time you shave some Parmesan over the top—you can use a vegetable peeler to do this.
Nutrition Information:
covered percent of daily need
