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Gallery Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons Credit: Elizabeth Watt Recipe Summary Servings: 4
Ingredients For the Croutons Olive oil, cooking spray 2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes 1/8 teaspoon coarse salt 1/8 teaspoon freshly ground pepper For the Salad and Vinaigrette 2 large navel oranges 1/3 cup golden raisins Olive oil, cooking spray 6 medium scallions, trimmed 1/2 medium fennel bulb, trimmed and thinly sliced lengthwise 2 cups baby arugula (about 4 ounces) 1 1/2 teaspoons champagne vinegar 1/8 teaspoon coarse salt 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil Freshly ground pepper
Gallery Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons Credit: Elizabeth Watt
Recipe Summary Servings: 4
Gallery
Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons Credit: Elizabeth Watt
Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons
Credit: Elizabeth Watt
Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
Olive oil, cooking spray 2 slices (1/2 inch thick) Whole-Grain Bread, cut into cubes 1/8 teaspoon coarse salt 1/8 teaspoon freshly ground pepper
2 large navel oranges 1/3 cup golden raisins Olive oil, cooking spray 6 medium scallions, trimmed 1/2 medium fennel bulb, trimmed and thinly sliced lengthwise 2 cups baby arugula (about 4 ounces) 1 1/2 teaspoons champagne vinegar 1/8 teaspoon coarse salt 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil Freshly ground pepper
Directions
Preheat oven to 400 degrees. Make the croutons: Coat a rimmed baking sheet with cooking spray. Arrange bread cubes in a single layer on prepared sheet; coat bread with cooking spray. Season with salt and pepper. Toast in oven, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Transfer to a plate; let cool completely. Croutons can be stored in an airtight container at room temperature up to 4 days.
Squeeze juice of 1 orange into a small nonreactive saucepan. raisins. Bring to a simmer over medium heat. Remove from heat; let stand until raisins are plump, about 10 minutes. Drain raisins, reserving 2 tablespoons juice.
Coat a rimmed baking sheet with cooking spray. Arrange scallions, fennel, and raisins in a single layer on sheet; coat with cooking spray. Roast, flipping mixture once, until vegetables are tender and lightly browned, 12 to 15 minutes. Transfer to a plate; let cool slightly. Cut scallions into 1-inch pieces.
Remove peel and pith from remaining orange. Carve out flesh between membranes (you should have about 3/4 cup segments). Transfer segments to a large bowl. Add scallions, fennel, raisins, arugula, and croutons; gently toss.
Whisk reserved juice, the vinegar, and salt in a small bowl. Gradually add oil, whisking until emulsified.
Drizzle vinaigrette over salad, and gently toss. Divide among 4 serving plates. Season with pepper.
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula and Roasted-Vegetable Salad With Whole-Grain Croutons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
