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Posts tagged "Arugula"

Pear and Persimmon Salad

Pear and Persimmon Salad

4 Servings | Prep time 10 minutes | Cook time 5 mins


  • 2 Pears cored and sliced into thin wedges
  • 1/2 cup pomegranate seeds (optional)
  • 2 Fuyu persimmons, peeled, sliced into half-moons
  • 4 to 5 oz baby arugula
  • 1/2 cup of sliced nut of choice
  • 1 Watermelon radish, thinly sliced

for the dressing: 

  • 3/4 cup fresh squeezed orange juice, divided
  • 2 tbsp champagne vinegar
  • 1 to 1 1/2 tsp honey
  • 2 tbsp extra virgin olive oil
  • Scant pinch of salt, to taste

In a small bowl, briskly whisk 2 tablespoons fresh orange juice, champagne vinegar and honey, until honey is completely incorporated. Whisk in olive oil until incorporated and season with salt. Set aside. Prep pears and place them in a bowl with remaining orange juice.

Place nut of choice in a skillet over medium high heat to toast for about 30 to 45 seconds (watching them closely so as not to burn them). Remove from heat and set aside.

Prep persimmons and watermelon radish then set aside. Place arugula in a large bowl and lightly dress with vinaigrette, to taste. Portion greens out onto plates. Arrange 4 to 6 slices of pear atop each plate of greens. Nestle 2 to 3 slices of persimmon on each plate, then sprinkle with a tablespoon or two of fresh pomegranate seeds and 1/4 cup of slides nuts of choice.

Radish, Orange, and Arugula Salad

Radish, Orange, and Arugula Salad

Serves: 4 | prep Time 25 minutes | Cook time 0 Minutes

  • 1 tablespoon minced shallot
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons plain, whole milk Greek yogurt
  • 1/2 cup buttermilk, shaken vigorously
  • 1 tablespoon minced parsley leaves
  • 1 teaspoon minced tarragon leaves
  • 4 oranges, mixed colors is great!
  • 1 bunch radishes, greens trimmed and sliced paper thin
  • 1/4 teaspoon sea salt, plus more to taste
  • 10 ounces arugula leaves

Dressing is best made a few hours ahead of time. In a small bowl, mix to combine shallot, lemon zest, and 1/4 teaspoon sea salt. Whisk in mayo and yogurt. Whisking constantly, drizzle in buttermilk. Fold in herbs and pepper. Taste and add sea salt as needed. Cover and refrigerate for 2 hours or longer.

To assemble salad, grate 1 tablespoon orange zest and set aside for garnish. Next, slice tops and bottoms from oranges. With a sharp knife and downward strokes, cut off peel and pith to reveal the orange flesh. When citrus is peeled, cut oranges into 1/2-inch thick slices.

Collect any accumulated orange juice from the cutting board, and measure out 2 tablespoons (the orange tops, bottoms, and slices will give out a bit of juice as well). Toss radish slices with orange juice and 1/4 teaspoon sea salt. Set aside 20 minutes; drain.

Arrange arugula on a platter and toss with 1 tablespoon dressing. Layer in orange and radish slices, drizzling with ranch dressing as you go. Top with reserved orange zest, and a pinch each sea salt and fresh ground pepper. Serve immediately.