Chef Tee’s Baby Arugula & Fennel Salad

Makes 3-to-4 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 3-to-4 cups baby arugula
  • ¼ cup fennel bulb, thinly sliced
  • ¼ cup onion, thinly sliced
  • ¼ cup orange bell pepper, thinly sliced
  • ½ cup rice wine vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, whisk together oil, vinegar.
  2. Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.

Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad

Serves 4
Prep time: 5 – to – 10 minutes; cooking time: 5 minutes
S n p logo
Ingredients

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, crimini, oyster)
  • 1 lb. baby arugula, washed
  • 1 Belgian endive
  • 2 Tbsps. sliced shallots
  • 2 Tbsps. olive oil
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. basil, chopped
  • Truffle salt to taste (can substitute kosher salt)
  • Pepper to taste
  • ¼ lb. Manchego cheese (aka Spanish Parmesan)
  • Vinaigrette

Directions

  1. Cut endive in half, remove v-shaped core, discard core, cut halves into thin slices; set aside.
  2. In large skillet, cook mushrooms, shallots, olive oil over medium heat (about 5 minutes), stirring constantly until mushrooms begin to caramelize and become crisp.
  3. Add parsley, basil, Salt & Pepper; set aside.
  4. In large bowl, combine arugula, endive.
  5. Evenly divide salad among 4 salad plates; top each plate with ¼ cup mushrooms, vinaigrette; garnish with cheese; serve.

Chef Tee’s Watermelon, Tomato & Arugula Salad

Serves 4 Watermelon, Tomato salad
Prep time: 10 to 15 minutes; no cooking required
Ingredients

  • 4 cups watermelon, cut into 1-inch cubes
  • 4, ¼-inch heirloom tomatoes slices
  • Feta cheese crumbles
  • Salt
  • Baby arugula salad (recipe below)

Directions

  1. Put 1 tomato slice on salad plate; sprinkle little salt on top.
  2. Add 1 cup watermelon cubes, 1 to 2 Tbsps. cheese crumbles.
  3. Top with ¼ cup baby arugula salad.
  4. Repeat steps 1 thru 3 for rest ingredients.
  5. Serve

Chef Tee’s Baby Arugula Salad
Ingredients

  • 2 cups baby arugula
  • ¼ cup mint, chopped
  • 2 Tbsps. lemon juice
  • 2 Tbsps. balsamic vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, combine ingredients until greens are coated.