New Weekly Article Star Ingredient Arugula

Dated: 03/13/2017

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Your Home and Lifestyle

MARCH 2017


star ingredient: arugula


Serves 4 to 6

  • 1 tablespoon olive oil

  • 4 ounces pancetta, sliced thin (about 8 to 10 slices)ARUGULA, PEAR, AND PANCETTA SALAD WITH BLUE CHEESE

  • 4 cups baby arugula or a combination of baby arugula and mixed lettuce greens

  • 1 to 2 pears, sliced thin

  • ½ cup crumbled blue cheese

  • For the Dressing

  • 1 tablespoon chopped shallots

  • 1 teaspoon Dijon mustard

  • 3 tablespoons sherry-wine vinegar

  • ½ cup extra-virgin olive oil

  • Salt and pepper to taste

  • 1 to 2 tablespoons water (if needed)

Heat a skillet over medium heat. When the skillet is hot, add a tablespoon of oil and swirl it around to coat the bottom of the pan. Fry the pancetta slices as you would fry bacon. Drain on a paper towel. When they are cool to the touch, crumble them into little pieces. Set aside.

Mix together the shallots, Dijon mustard, and vinegar. Slowly whisk in the ½ cup of olive oil until vinaigrette is combined. Season to taste with salt and pepper. If you prefer the vinaigrette to be a little lighter, whisk in a tablespoon or two of water.

Toss the arugula and/or salad greens with the vinaigrette and then place them on a platter or in a large bowl. Then layer the salad with the sliced pears, crispy pancetta, and crumbled blue cheese. Serve immediately. Recipe and Photograph by Karista Bennett.



Serves 4 to 6

  • 2 (15-ounce) cans of artichoke hearts, drained

  • 2 tablespoons plus ⅓ cup extra-virgin olive oil

  • Pinch salt and dash pepper

  • Juice of one lemon

  • ½ teaspoon Dijon mustard

  • Salt and pepper to taste

  • Pinch sugar (optional)

  • 4 to 6 cups fresh baby arugula

  • 4 ounces shaved Parmesan, for garnish

Heat the oven to 400 degrees F.

Place the drained artichoke hearts in a large bowl and toss with 2 tablespoons extra-virgin olive oil, a pinch salt, and a dash pepper.

Place the artichoke hearts in a single layer on a parchment-lined baking sheet. Roast in the oven for about 30 to 45 minutes until caramelized and golden brown. Remove them from the oven and let them cool.

While the artichoke hearts are cooling, whisk together the juice of 1 lemon, Dijon mustard, and ⅓ cup extra-virgin olive oil. Season to taste with salt and pepper. If the dressing tastes too acidic, add a pinch sugar.

Toss the dressing with the arugula and layer on a serving platter. Arrange the roasted artichokes over the dressed arugula and then garnish with the shaved Parmesan. Serve immediately. Recipe and Photograph by Karista Bennett.


Serves 4

  • 1 pound skinless, boneless chicken breastsROASTED ARTICHOKE HEARTS WITH ARUGULA AND SHAVED PARMESAN

  • ½ teaspoon sweet paprika

  • Kosher salt

  • Freshly ground black pepper

  • 2 ears yellow corn

  • Olive oil

  • 8 cups arugula

  • ½ English cucumber, very thinly sliced

  • 1 medium ripe avocado

  • Green Goddess Dressing

Heat the oven to 350 degrees F. Place the chicken breasts in a small baking dish and sprinkle them with paprika, salt, and pepper. Cover the dish with foil and bake for 20 to 30 minutes or until the juices run clear and the chicken is done in the center; time will vary depending on the thickness of the chicken breasts. Remove the chicken to a cutting board to rest. When the chicken has cooled, slice it very thinly.

Heat a grill or grill pan over medium-high heat. Rub the corn with olive oil and season with salt and pepper. Grill, rotating occasionally, until the corn is charred on all sides. Remove to a cutting board and, when the corn is cool enough to handle, cut the kernels off the cobs.

Divide the arugula among four plates and season with salt and pepper. Top with the chicken, corn, and cucumber. Cut the avocado in half lengthwise and remove the pit. Cut it into thin slices lengthwise and scoop out of the skin with a spoon. Place ¼ of the avocado on each salad in a fan shape. Serve with the Green Goddess Dressing.


Makes about ⅔ cup

  • ½ cup Greek yogurt

  • ¼ cup lightly packed parsley

  • 2 tablespoons roughly chopped chives

  • 2 tablespoons roughly chopped basil

  • 2 tablespoons lemon juice

  • 1 tablespoon white wine vinegar

  • 2 anchovies

  • Kosher salt

  • Freshly ground black pepper

Combine all ingredients in a food processor and blend for several minutes or until the dressing is bright green and the herbs are fully incorporated. Season to taste with salt, pepper, and more lemon juice. Recipes by Caroline Ford. Photography by Brenda Crow.


#RealEstate #RaulAcunaRealtor #TeamRaulAcuna #RemaxTime #Recipes #NewWeeklyArticle #HomeandLifestyle 

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Raul Acuna - CA BRE #01708572

Raul Acuña - Raul has been in the Real Estate Industry since 2005. Raul began working at an REO brokerage before opening his own REO company in 2010. Raul has a business degree from Cal Poly Pomona, ....

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