Herbed Chicken and Arugula Panini

Herbed Chicken and Arugula Panini

Bon Appétit, Jun 2004

This also tastes good with provolone slices added to the chicken.

1 pound thin chicken cutlets

1 1/2 tablespoons chopped fresh thyme, divided

6 tablespoons olive oil, divided

2 garlic cloves, finely chopped

3 tablespoons balsamic vinegar

8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls

1/2 red onion, thinly sliced

1 bunch arugula

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

 

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

Farro Salad with Roasted Rutabaga, Goat Cheese and Hazelnuts

slightly altered from Roots, by Diane Morgan

Makes 3-4 servings as a side dish

3/4 pounds rutabagas, ends trimmed, peeled and cut into 3/4-inch pieces

3 1/2 tablespoons extra-virgin olive oil, divided

1/2 tablespoon maple syrup

Kosher or sea salt

Freshly ground black pepper

3/4 cups farro

1 teaspoon red-wine vinegar, plus more for drizzling

A pinch of granulated sugar or 1/4 tsp honey

1 tablespoons minced shallots

1 small garlic clove, minced

2 ounces fresh goat cheese, crumbled

1/4 cup hazelnuts, toasted and chopped

2 cups lightly packed arugula


 

Position a rack in the center of the oven and preheat to 400 degrees. In a medium bowl, toss the rutabagas with 2 tablespoons of the oil, the maple syrup, 1 teaspoon salt and a generous grind of pepper. Spread in an even layer on a rimmed baking sheet. Roast the rutabagas, stirring occasionally, until fork-tender and browned at the edges, about 30 minutes. Let cool to room temperature.

Meanwhile, bring a medium pot of salted water to a boil over high heat and add the farro. Reduce the heat so the water just simmers, cover partially and cook until the farro is tender, 20 to 45 minutes according to the kind of farro you use. Add more water if necessary. Drain the farro in a sieve and shake to remove any excess water. Let cool to room temperature.

In a large bowl, whisk together 3 tablespoons of the oil, the vinegar, 1/2 teaspoon salt, a few grinds of pepper, the sugar, the shallots and the garlic. Taste and adjust the seasoning. Add the farro to the bowl and toss to coat the grains with the dressing. Add the rutabagas and toss gently to mix. Add the cheese and hazelnuts and toss until evenly combined.

In another bowl, toss the arugula with the remaining 2 tablespoons oil, a drizzle of vinegar and salt and pepper to taste.

Divide the arugula among the individual salad plates. Mount the farro salad on top and serve immediately. (The farro salad can be made up to 1 day in advance. cover and refrigerate; remove from refrigerator 2 hours before serving.)


 

Fall Arugula Salad with Balsamic Vinaigrette

Fall Arugula Salad with Balsamic Vinaigrette

If you want this salad to be a bit more substantial add a little bacon.

2 Tb balsamic vinegar

2 Tb olive oil

1 Tb honey

1 Tb Dijon mustard

1 bag arugula

1 apple, cored and sliced thinly

¼ c walnuts, toasted and chopped

1 oz. blue cheese or gorgonzola

 

Whisk balsamic, olive oil, honey, and Dijon together then toss into arugula to coat. Divvy up arugula into suitable portions. Top with apple, walnuts, and blue cheese/gorgonzola.

 

Strawberry Arugula Salad with Roquefort and Walnuts

Strawberry Arugula Salad with Roquefort and Walnuts

¼ lb arugula (1 bag worth)

1 cup sliced strawberries

½ cup toasted, chopped walnuts

2 Tb balsamic vinegar

2 Tb extra-virgin olive oil

2 Tb honey

1 oz Roquefort cheese, crumbled

Toast walnuts until fragrant, stirring frequently. Let cool and then chop coarsely.

Whisk together garlic vinegar and honey, then add oil in a slow stream, whisking until emulsified.

Add arugula, strawberries, and walnuts to a bowl. Toss ingredients with vinaigrette, and top with crumbled Roquefort.

Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! The Roquefort cheese can be interchanged with gorgonzola or blue cheese.