Chef Ori Menashe makes the most creative salads. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of crème fraîche.
Slideshow:More Salad Recipes
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1/2 cup unsalted pistachios
5 ounces baby arugula (8 packed cups)
9 fresh Black Mission figs, quartered
1/4 cup crème fraîche
One 3-ounces wedge of Gorgonzola piccante, frozen overnight
How to Make It
Step 1 Make the vinaigrette
In a medium bowl, mix the lemon juice with the shallot, salt and crushed red pepper. Let stand for 30 minutes. While whisking constantly, slowly drizzle in both oils until incorporated.
Step 2 Make the salad
Preheat the oven to 425°. Spread the pistachios in a pie plate and toast for about 5 minutes, until golden. Let cool, then coarsely chop.
In a large bowl, toss the arugula with half of the pistachios and the vinaigrette; season with salt and pepper. Transfer to plates and arrange the figs around the salad. In a small bowl, stir the crème fraîche with 1 tablespoon of water until smooth; drizzle over the salad. Grate the frozen Gorgonzola over the salad, top with the remaining pistachios and serve.
The vinaigrette can be refrigerated overnight.
Pair this delicious salad with a citrus- and herb-scented Italian white.
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