Thai Beef Salad

You'll need to pound the dressing in a mortar and pestle, but the flavors you'll get are worth it. Fish sauce is strong and briny, so start with a few drops and season as you go. If you can't find clear fish sauce, use half the amount of dark fish sauce and add sea salt to taste. If you don't live near a grocer that stocks Asian ingredients, try Anzen Importers (503-233-5111), or The Spice Merchant (800-551-5999).

For the dressing:

• 1 large clove garlic, minced
• 1-1/2 Tbs. minced cilantro stems
• 2 tsp. toasted coriander seeds
• 1-1/2 Tbs. granulated sugar
• 1 tsp. kosher or sea salt
• 2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
• Juice of 1 large lime
• 7 or more Thai chiles (or 4 or more serrano chiles)

For the salad:

• 1 lb. flank steak, trimmed
• 3/4 cup pineapple juice
• Vegetable oil
• 3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
• 1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
• 1/2 sweet onion, such as Vidalia, very thinly sliced
• 1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
• 2 cups bite-size pieces romaine lettuce, washed and dried
• 1 cup bite-size pieces arugula, washed and dried
• 12 small cherry tomatoes, halved
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 6 cups warm cooked jasmine or basmati rice

To make the dressing

With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they’re crushed but still remain whole. Taste the sauce—it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.

To grill the steak

Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.

To assemble the salad

Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.

Sautéed Fennel & Red Onion with Arugula

If you can’t find baby arugula, larger leaves are fine. Just discard any large stems, tear the leaves into bite-size pieces, and be sure they’re washed well.

• 2 cups loosely packed baby arugula
• 2-1/2 Tbs. olive oil
• 1 medium-large bulb fennel, cored and cut into 1/4-inch thick slices (to yield about 2 cups)
• 1 cup 1/8- to 1/4-inch-thick half-moon slices red onion
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, minced
• 1/4 cup orange juice, preferably fresh
• 4 kalamata olives, pitted and coarsely chopped

Scatter the arugula in a wide, shallow serving bowl. Heat a large (preferably 12- inch) skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and swirl to coat the pan. As soon as the oil is shimmering—but not smoking—add the fennel and onion in an even layer. Season with salt and pepper and let the vegetables cook undisturbed until they have begun to brown, about 2 minutes. Stir occasionally until the fennel and onion are tender and deep golden brown in places, about another 5 minutes. If the vegetables seem to be cooking too fast or the bottom of the pan is starting to burn, lower the heat to medium. (If using an electric stovetop, take the pan off the burner momentarily to let the pan cool.) Clear a space in the center of the pan and add the remaining 1/2 Tbs. oil and then the garlic. Let cook until the garlic is fragrant, about 30 seconds. Add the orange juice and stir to combine with the vegetables. Pour the mixture over the arugula and toss to combine and to wilt the arugula. Season to taste with salt and pepper, sprinkle with the chopped olives and and serve immediately.

Pasta with Peas, Arugula & Prosciutto

Arugula packs a lot more zip than most other greens. And, if you're familiar with this peppery, nutty leaf, you know how much depth and character it brings to salads. But why stop at salads? Arugula is excellent in cooked dishes—like pasta—as well. For this meal, forget your typical pasta sauce. Toss the orecchiette or penne with a mature arugula, pea and prosciutto mix for a dish that surprises and satisfies.

• 1 lb. dried pasta, such as orecchiette or penne
• 1 lb. arugula (about 4 small bunches)
• 6 Tbs. unsalted butter
• 3 cloves garlic, minced
• 1 lb. fresh English peas, shelled (pods discarded or saved for vegetable stock) or 1 cup frozen peas, thawed
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 10 thin slices prosciutto, diced (6 to 7 oz.)
• 2 Tbs. fresh lemon juice
• 1/4 cup freshly grated Parmigiano Reggiano; plus 3/4 cup shavings for garnish
• 2 Tbs. chopped fresh flat-leaf parsley

Tip:

Use a sharp vegetable peeler to get those perfect Parmigiano shavings on top.

Put a pot of water on to boil. Salt it well and boil the pasta following the package directions.

Meanwhile, trim, wash, and thoroughly dry the arugula; chop it coarsely and set aside. In a large saucepan over medium heat, melt 4 Tbs. of the butter. Add the garlic and sauté until barely golden, about 2 minutes. Add the peas and sauté until tender-crisp, another 3 to 4 minutes if using fresh or 1 minute if using thawed frozen. Season lightly with salt and pepper. With a slotted spoon, remove the peas and garlic from the pan and set aside. Leave as much liquid in the pan as possible and add the olive oil to the pan. Add the prosciutto and cook until very lightly browned, about 5 minutes. Add the arugula in batches, stirring and adding handfuls as it wilts. Add the lemon juice. Cook for only a few minutes, just until all the greens have wilted.

When the pasta is done, reserve 1 cup of the cooking water and drain the pasta. In a large bowl, toss the pasta with the peas, prosciutto, arugula, and grated Parmigiano, along with 1/2 cup of the reserved cooking water. Season with more ground pepper; toss. Taste and adjust the seasonings if needed. If the pasta seems dry, toss with more of the reserved cooking water. To serve, garnish each portion with the parsley and the Parmigiano shavings. 

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

• 1 medium ripe tomato, cored and chopped (about 1 cup)
• 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
• 5 oz. baby arugula (about 5 cups lightly packed)
• 2 Tbs. red wine vinegar
• 2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

• 2 oz. soft goat cheese, at room temperature
• 1/3 cup buttermilk
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• 2 Tbs. thinly sliced chives
• Kosher salt and freshly ground black pepper
• 1/4 lb. baby arugula leaves
• 1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored
• 1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.

Cavatelli with Arugula & Ricotta Salata

Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before you grate it.

• 5 Tbs. extra-virgin olive oil
• 3/4 cup chopped imported black olives, such as Gaeta or Kalamata
• 1 Tbs. fresh lemon juice; more to taste
• 3 large cloves garlic, finely chopped
• 4-1/2 tsp. fresh thyme
• Freshly ground black pepper to taste
• 1/4 tsp. cayenne; more to taste
• 1 lb. dried cavatelli
• 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
• 1 cup (about 7 oz.) grated ricotta salata or feta

In a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving.

Fried Goat Cheese Salad with Grapes and Hazelnuts

This bistro-style salad pairs crispy cakes of fried goat cheese with mildly bitter radicchio, peppery arugula, crunchy hazelnuts, and sweet grapes.

• 8 oz. fresh goat cheese
• 1 cup plain panko
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. dry mustard, such as Coleman’s
• Kosher salt and freshly ground black pepper
• 1 large egg
• 1 cup vegetable oil
• 2 Tbs. sherry vinegar
• 1-1/2 tsp. pure maple syrup
• 1/4 cup roasted hazelnut or walnut oil, or extra-virgin olive oil
• 1/2 small head radicchio, cored and thinly sliced (about 3 cups)
• 3 oz. baby arugula (about 3 cups)
• 12 oz. seedless red grapes, halved (about 2 cups)
• 1/4 cup toasted, skinned hazelnuts, coarsely chopped

Slice the goat cheese into four 2-oz. disks. Shape the disks into 2-1/2-inch cakes. Freeze in a single layer until firm, about 10 minutes.

Combine the panko, parsley, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a small bowl. In another small bowl, beat the egg with 1 Tbs. water.

Dip the goat cheese cakes in the egg mixture, shaking off any excess, and then in the panko mixture. Repeat, coating each cake twice.

Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering hot. Fry the cakes, flipping once, until golden-brown on both sides, 3 to 4 minutes total. Transfer to a paper-towel-lined plate.

Whisk the vinegar, maple syrup, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl. Slowly whisk in the nut or olive oil until emulsified.

Toss the radicchio, arugula, and grapes in a large bowl with enough dressing to lightly coat. Divide the salad among 4 plates, top each with a goat cheese cake, sprinkle with the hazelnuts, and drizzle with more of the dressing.

Fried Egg Pitas with Arugula

The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.

• 2 white or whole wheat pitas, halved crosswise
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 4 large eggs
• 1/4 cup tapenade, store-bought or homemade 
• 1 lightly packed cup baby arugula (about 3/4 oz.)
• Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.

While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.

When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.

Grilled Bread Salad with Tomatoes & Spicy Greens

The best greens for this salad are something peppery but not too rugged, such as arugula, mizuna, or baby mustard greens. If the greens are long, tear them into 2- to 3- inch pieces.

• 3 Tbs. dry vermouth
• 1 tsp. grated lemon zest
• 1/2 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 1 lb. juicy ripe tomatoes (about 3 medium), cored and cut into 1-inch pieces
• 4 scallions, white and green parts, thinly sliced on the diagonal
• 1/4 cup extra-virgin olive oil; more for the bread
• 10 to 12 oz. day-old crusty country bread (not sourdough)
• 1 clove garlic, cut in half crosswise
• 1 cup basil leaves, torn
• 2 cups spicy greens, such as arugula, mizuna, or baby mustard greens
• 1/4 cup pine nuts, lightly toasted

In a medium bowl, stir together the vermouth, lemon zest, coriander, and 1/2 tsp. salt. Add the tomatoes and scallions. Stir in the olive oil and set aside for up to an hour.

If you’re making this salad without the rest of the menu, prepare a charcoal grill so it’s medium-hot or heat a gas grill to medium-high. If you’re cooking the steak, use the same fire to grill the bread.

Cut the crust off the bread; don’t worry about removing all of it, just the heaviest, chewiest parts. Cut the loaf lengthwise into 3/4-inch slices. Brush the slices lightly with olive oil and grill them around the perimeter of the fire until uniformly golden, about 4 min. per side. Avoid charring the edges as best you can. Remove the bread and rub all sides with the cut face of the garlic.

To assemble the salad, tear or chop the bread into 3/4-inch pieces and put them in a large salad bowl. Add the basil and greens and then the seasoned tomato scallion mixture. Toss gently with a large spoon to combine. Season with salt and a few generous grinds of black pepper. Add the pine nuts, toss, and serve.  

Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette

If there's anything that's literally short and sweet, it's corn season. So when sweet summer corn is available, eat it almost every day! This salad gets its smokiness from the roasted corn, tomatoes, and bell peppers.

• 3 ears fresh corn, in their husks
• 2 red bell peppers
• 1 tomato, diced
• 1/2 garlic clove, chopped
• 1 Tbs. red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 bunches arugula (about 8 cups), stems removed
• 3/4 cup imported black or green olives, for garnish
• 1-1/2 cups red and yellow cherry tomatoes, halved, for garnish
• 1 3-oz. piece Parmigiano-Reggiano cheese

Prepare a charcoal grill.

Grill the corn and peppers 4 inches from the coals, turning occasionally, until the skins of the peppers are black, the corn husks are black, and the corn kernels are light golden when the husk is pulled back, 6 to 10 minutes. Remove from the grill. Transfer the peppers to a paper or plastic bag, close tightly, and let cool for 10 minutes. Let the corn cool.

Remove the corn husks and silk. Cut the kernels from the cob and set aside. Scrape the skin from the peppers with a knife. Reserve the skinned peppers separately from the corn.

In a blender, puree the peppers, tomato, garlic, vinegar, and olive oil to make a vinaigrette. Season with salt and pepper, strain through a fine mesh strainer, and reserve.

On individual serving plates, divide the vinaigrette evenly among the plates. In a large bowl, toss together the corn and arugula and distribute onto the plates. Garnish with the olives and cherry tomatoes. Shave the Parmigiano over the top. Serve immediately.

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.

• Kosher salt
• One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
• 1 pint grape tomatoes
• 3 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 9 large fresh sage leaves
• 4 large cloves garlic, peeled
• 6 thin slices prosciutto (about 4 oz.)
• 12 oz. dried orecchiette
• 5 oz. baby arugula (5 lightly packed cups)
• 3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Pasta Salad with Arugula, Feta & Sun-Dried Tomatoes

You can also substitute baby spinach for the arugula in this Greek-inspired pasta salad.

• Kosher salt
• 1/4 lb. arugula, washed (stem and rip the leaves into smaller pieces if they're large)
• 6 oz. feta cheese, crumbled
• 1/2 cup pitted kalamata olives (16 to 20), quartered (see How to pit olives)
• 2 heaping Tbs. drained, thinly sliced oil-packed sun-dried tomatoes (or 8 sun-dried tomatoes, rehydrated in hot water and thinly sliced)
• 1 lb. dried small or medium shells or orecchiette
• 1 Tbs. red-wine vinegar
• 3 Tbs. olive oil
• Freshly ground black pepper
• 10 fresh basil leaves, cut in a chiffonade

Bring a large pot of well-salted water to a boil. Put the arugula, feta, olives, and sun-dried tomatoes in a large bowl. Reserve or refrigerate until needed.

Cook the pasta in the boiling water until it's just tender, about 9 minutes (follow the package's instructions). Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 2 Tbs. apple cider vinegar
• 2 Tbs. honey
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 6 medium carrots (1 lb.)
• 1 medium celery root (3/4 to 1 lb.)
• 6 lightly packed cups baby arugula (about 6 oz.)
• 3/4 cup sliced almonds, toasted
• 1/3 cup chopped fresh cilantro

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Arugula Salad with Pesto Vinaigrette

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

• 1 medium ripe tomato, cored and chopped (about 1 cup)
• 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
• 5 oz. baby arugula (about 5 cups lightly packed)
• 2 Tbs. red wine vinegar
• 2 Tbs. basil pesto (homemade or store-bought)

Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.

Arugula & Radicchio Salad with Ruby Grapefruit & Toasted Almonds

• 2 medium ruby grapefruit
• 1 Tbs. fresh lime juice
• 2 tsp. honey
• 1/4 tsp. kosher salt
• 6 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh mint, plus leaves for garnish
• 6 to 8 large handfuls arugula, tough stems removed (about 8 oz.)
• 1 head radicchio, cored and cut into strips
• 1/3 cup sliced almonds, toasted

With a sharp knife, cut away both ends of one of the grapefruit. Stand the fruit on one of its cut ends and slice off the skin in strips (try to get all the bitter white pith). Working over a bowl, cut the segments free from the membrane, letting each segment fall into the bowl as you go. When you’ve removed all the segments, squeeze the membrane to extract all the juice. Repeat with the second fruit. Spoon out the grapefruit segments from the bowl and set them aside on a plate. Remove any seeds from the juice.

Measure out 3 Tbs. juice into a small bowl. Save the rest for another use (or drink it). Whisk the lime juice, honey, and salt into the grapefruit juice. Whisk in the oil and then the chopped mint. Drag an arugula leaf though the vinaigrette and taste for seasoning. Drizzle about 1 Tbs. of the vinaigrette over the grapefruit segments.

Combine the arugula and radicchio in a large bowl. Toss with enough of the vinaigrette to evenly but lightly coat the leaves (you may not need all of it). Arrange the greens on six salad plates and garnish with the grapefruit segments, almonds, and a few mint leaves.

Arugula Salad with Blood Oranges, Fennel & Ricotta Salata

The sweetness of blood oranges will vary, so if you find that they’re making your vinaigrette too sweet, compensate by adjusting the amount of sherry vinegar to taste. If you can’t find blood oranges, substitute a mix of pink grapefruit and orange sections.

• 2 tsp. minced shallots
• 6 small blood oranges
• 2-1/2 Tbs. sherry vinegar
• 1/4 tsp. sea salt or kosher salt; more to taste
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/2 lb. baby arugula (6 to 7 cups)
• 1 medium fennel bulb (about 3/4 lb.)
• 1/4 lb. ricotta salata, shaved with a vegetable peeler to yield about 1 cup

Tip:

To avoid discoloration, cut the fennel as close to serving time as possible. Don’t soak the fennel in water, or you’ll dilute the intensity of its flavor.

Put the shallots in a small bowl. Squeeze one of the blood oranges to get 2 tablespoons of juice. Add the juice and the vinegar to the shallots. Season the mixture with the salt and a few grinds of black pepper. Let sit for 10 min. and then whisk in the olive oil. Reserve the vinaigrette at room temperature until ready to use (for up to 2 hours) or make up to one day in advance and store, tightly covered, in the refrigerator. Bring to room temperature and whisk again before using.

Trim any long stems from the arugula, wash the leaves well, and spin them dry. Put the arugula in a large bowl, cover with a slightly damp towel, and refrigerate until ready to toss.

With a serrated knife, remove the peel and pith from the blood oranges. Cut the oranges in half lengthwise and slice into 1/4-inch-thick half moons. Reserve in a small bowl at room temperature (or refrigerate, tightly wrapped, if working ahead).

Trim the stalks from the fennel bulb. Cut the bulb in half lengthwise through the core. Cut out the core in a wedge. Shave the fennel lengthwise with a vegetable peeler or on a mandoline. You will have ribbons, not crescents. (If you have crescents, you’re slicing crosswise instead of lengthwise.)

Add the fennel to the arugula and toss. Whisk the vinaigrette to recombine. Add the vinaigrette to the arugula and fennel and toss again. Season with salt and pepper. Add the blood oranges and toss gently. Divide among salad plates and distribute the ricotta salata over each salad.

Arugula Salad with Shrimp, Corn, Cherry Tomatoes & Red Chile

• 2 Tbs. red-wine vinegar
• 1 small clove garlic, pounded to a paste with a pinch of salt
• 1 large shallot, halved and thinly sliced lengthwise
• 2 cups fresh corn kernels (about 3 ears corn)
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 3/4 lb. large shrimp (about 12), peeled, deveined, and halved lengthwise
• Kosher salt
• 3/4 lb. cherry tomatoes, cut in half (2 heaping cups)
• 1 medium fresh red chile  (such as Fresno), seeded and finely diced
• 2 tsp. chopped fresh marjoram or oregano
• 1/2 lb. arugula (about 8 lightly packed cups), washed and spun dry

Put the vinegar and garlic in a small bowl. Put the shallot in another small bowl and fill with ice water. Let sit for 10 minutes.

Meanwhile, bring a small pot of water to a boil over high heat. Add the corn kernels and cook for about 30 seconds. Drain and set aside.

Heat 2 Tbs. of the oil in a 10-inch sauté pan over high heat until hot. Add the shrimp and season with salt. Cook, tossing frequently, until the shrimp turn pink and light golden brown, 2 to 3 minutes. Transfer to a bowl and set aside to cool briefly.

Whisk the remaining 1/2 cup oil into the vinegar mixture. Drain the shallot. Put the shallot, corn, tomatoes, chile, and marjoram in a large bowl, season with salt, and toss with about 3 Tbs. of the vinaigrette.

Put the arugula in a separate bowl, season with salt, and toss with just enough vinaigrette to lightly coat the greens, about 3 Tbs.

Taste the corn mixture and the arugula and add salt if necessary. Toss any remaining vinaigrette with the shrimp. Transfer the arugula to a large platter or four plates and distribute the corn mixture on top of and around the arugula, making sure that the mixture doesn’t weigh down the greens. Tuck the shrimp in and around the salad and serve immediately.

Porterhouse Steak with Arugula Salad

A fresh take on a classic Italian recipe, this is simple summertime fare at its best. To shave the cheese paper thin, use a vegetable peeler.

• 1 2 inch-thick Porterhouse steak (2-3/4 lb.)
• 4 Tbs. extra-virgin olive oil, plus more for the grill
• Kosher salt and freshly ground black pepper
• 1-1/2 Tbs. lemon juice
• 4 oz. baby arugula (5 cups)
• 1 oz. shaved Parmigiano-Reggiano (1/2 cup)

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Drizzle the steak with 1 Tbs. of the oil  and season it all over with 1-1/4 tsp. salt and 1/2 tsp. pepper.

Lightly oil the grill grates. Grill the steak, flipping once, until nicely browned on each side and cooked to your liking (16 to 17 minutes total for rare; 19 to 20 minutes total for medium-rare; 22 to 24 minutes total for medium). Transfer the steak to a large platter or cutting board, cover loosely with foil, and let rest for 10 minutes before carving.

Meanwhile, in a large bowl, whisk together the remaining 3 Tbs. oil with the lemon juice. Season to taste with salt and pepper. Add the arugula to the bowl and toss gently to coat with the dressing. Check for seasoning and adjust if necessary. Garnish the salad with the Parmigiano.

Sprinkle the steak with a pinch of salt. Slice the steak across the grain and divide between 4 dinner plates. Serve the arugula salad on the side.

Fried Egg Pitas with Arugula

The secret to this spin on a fried egg sandwich is the tapenade, a tangy, salty olive and caper spread. Look for it near the jarred olives in the supermarket, or make your own.

• 2 white or whole wheat pitas, halved crosswise
• 2 Tbs. extra-virgin olive oil; more for drizzling
• 4 large eggs
• 1/4 cup tapenade, store-bought or homemade 
• 1 lightly packed cup baby arugula (about 3/4 oz.)
• Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the broiler element and heat the broiler on high. Broil the pitas on the rack until golden on one side, about 2 minutes.

Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When hot, break the eggs into the skillet and cook to your preferred doneness, 3 to 4 minutes for sunny side up, or flip and cook about 1 minute longer for over easy.

While the eggs are cooking, open the pitas and spread the tapenade evenly inside each. Divide the arugula among the pitas.

When the eggs are done, sprinkle them with a pinch of salt and pepper. Use a spatula to transfer each egg to a pita. Drizzle a little olive oil into each pita and serve immediately.

Prosciutto-Wrapped Greens

• 3 Tbs. extra-virgin olive oil
• 2 tsp. red-wine vinegar
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 lb. mesclun or arugula, washed and spun dry
• Kosher salt and freshly ground black pepper
• 2 Tbs. freshly grated Parmigiano Reggiano
• 12 thin slices prosciutto

Tip:

If the prosciutto is very long, cut each piece in half crosswise first.

In a small bowl, whisk the olive oil, vinegar, lemon juice, and mustard. Put the mesclun or arugula in a medium bowl and season with a generous pinch of salt and pepper. Add the Parmigiano to the greens and gently toss with just enough of the vinaigrette to coat the greens lightly. Taste for salt and pepper.

Set a slice of prosciutto on a work surface and put a small handful of greens at the narrow end of the meat. Squeeze the greens together and roll the prosciutto into a tight log. Cut the log into 2-inch pieces on the diagonal  (two or three pieces, depending on the width of the prosciutto). Repeat with the remaining prosciutto and greens and serve.