Arugula Salad with Oranges, Feta, and Sugared Pistachios
By America's Test KitchenPublished on March 25, 2011
Time
1 hour, plus 20 minutes cooling
Yield
Serves 6
Ingredients
Sugared Pistachios
½ cup shelled pistachios 1 large egg white, lightly beaten⅓ cup sugarSalad
2 oranges 2 tablespoons plus 2 teaspoons fresh lemon juice 5 teaspoons orange marmalade 1 small shallot, minced1 tablespoon minced fresh mint leaves Salt and pepper 3 tablespoons extra-virgin olive oil 5 ounces (5 cups) baby arugula 3 ounces feta cheese, crumbled (¾ cup)Before You Begin
The sugared pistachios can be made ahead and stored in an airtight container at room temperature. You can substitute an equal amount of roughly chopped toasted pistachios.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8-inch-square baking pan lined with parchment paper; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer to cool.
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut segments in half widthwise and let drain in fine-mesh strainer.
- Whisk lemon juice, marmalade, shallot, mint, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Whisking constantly, drizzle in oil. Add arugula and oranges and toss gently to combine. Season with salt and pepper to taste and divide among salad plates. Sprinkle with feta and sugared pistachios and serve.
for the sugared pistachios
for the salad
Time
1 hour, plus 20 minutes coolingYield
Serves 6Ingredients
Sugared Pistachios
Salad
Ingredients
Sugared Pistachios
Salad
Ingredients
Sugared Pistachios
Salad
Why This Recipe Works
For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to the sharp, peppery arugula. They also liked salads with crunchy elements. As for the dressing, for our arugula salad recipe, a vinaigrette made with mustard was too spicy to pair with the arugula; our surprise solution was to add a spoonful of jam, which added fruity sweetness, pulling the flavors of the salad right in line.
Before You Begin
The sugared pistachios can be made ahead and stored in an airtight container at room temperature. You can substitute an equal amount of roughly chopped toasted pistachios.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8-inch-square baking pan lined with parchment paper; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer to cool.
- Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut segments in half widthwise and let drain in fine-mesh strainer.
- Whisk lemon juice, marmalade, shallot, mint, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl. Whisking constantly, drizzle in oil. Add arugula and oranges and toss gently to combine. Season with salt and pepper to taste and divide among salad plates. Sprinkle with feta and sugared pistachios and serve.
for the sugared pistachios
for the salad
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