This salad originated as a substitute for the salad that goes on Elephant Ears (see recipe on site), but has found its way onto grilled chicken, crisp multi-grain or mochi waffles, toast, mixed with seared scallops, and used as a side salad. Switch to hazelnuts and use hazelnut oil, do the same with almonds. Use fresh apricots when you find some that are fragrant, flavorful, but still a little firm.
INGREDIENTS:
1 bunch/6 cups arugula, stemmed and thoroughly washed, and spun dry
1 heaping ½-cup to 1 cup moist dried apricots, cut into ¼-inch dice (Apply a thin film of neutral oil to the knife to help prevent sticking, repeat as needed)
½-cup shelled roasted and lightly salted pistachios
-Optional (but recommended!)- 1 heaping cup broccoli, or mixed, microgreens, as from New Natives*
Large flake salt such as Murray River, Sel du Guerande, or Maldon, and pepper to taste
½-cup White Balsamic Pistachio Vinaigrette (see recipe), or as needed
METHOD:
Drizzle a tablespoon or two on the apricots and let rest for 10-20 minutes.
Put a small amount of dressing into a large non-reactive bowl-just enough to lightly coat the leaves, then add the arugula and gently turn the leaves in the dressing to coat. Scatter half the pistachios and 3/4s of the apricots over the greens. Toss gently to combine well. Add half the sprouts and gently combine. Taste, add more dressing as needed so you can taste the salad without making it soggy.
Distribute the salad where needed (four chilled plates, pork chops or chicken, waffles) then season with salt and pepper and scatter with the remaining apricots, nuts, and sprouts, in that order, and serve.
Chef’s Notes: *New Natives are a local grower in the Corralitos area, and they grow organic sprouts and micro-greens. Besides being really good for you, microgreens are packed with flavor and a subtle crunch. I like to use them as a seasoning, where their crunch and various flavors can complement, or act as a foil, to other components. Although I could use arugula sprouts here, I wanted to broaden the flavor spectrum a bit. The broccoli sprouts are nutty and lightly spicy, which complements the arugula, but they also have a buttery and slightly sweet component which works as a foil, and turns up the volume on the flavors. Check out their website for more info. If using this with scallops, I’d recommend hazelnuts and hazelnut oil. You can even use hazelnut oil for sautéing the scallops. You add little potatoes or serve on a whole grain waffle for going deep into left field and coming up with the running hit.
Serves: 4 or more
Source: Chef Andrew E Cohen
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