Black And Blue Lamb Pistachio And Arugula Salad Recipes

BLACK AND BLUE BERRIES

Steps:

• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA

Steps:

• Heat the grill to medium.
• Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
• In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
• Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
• Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
• Make the dressing:
• Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE

Steps:

• In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
• Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS

Steps:

• Heat a griddle over a hot grill or burner, or preheat an indoor grill.
• Combine arugula, half the pistachios, and basil in a large bowl.
• Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
• Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
• Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

RACK OF LAMB WITH ARUGULA

Steps:

• Preheat oven to 425 degrees.
• Brush the lamb with one-half tablespoon of the olive oil and place in a shallow baking pan in the oven. Roast for 20 minutes (for medium rare), then remove from the oven and set aside for at least 15 minutes longer.
• Remove any heavy stems from the arugula. Place the arugula in a bowl.
• Heat the vinegar in a small stainless steel or enamel saucepan. Remove from heat, beat in the mustard and the remaining olive oil. Season with rosemary, salt and pepper. Toss the arugula with all but two tablespoons of this dressing. Arrange the arugula on two plates.
• Slice the rack of lamb into individual chops and arrange them on top of the arugula. Drizzle with the remaining dressing and serve.

COCONUT LAMB & PISTACHIO RICE SALAD

Steps:

• Heat a large frying pan over a medium heat. Add the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and olive oil in a small food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
• Heat the grill to high. Brush the korma paste over each side of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each side for 3 mins so they are still slightly pink in the centre. Cut each steak into thin slices.
• Spread the rice salad on a large serving dish and top with the sliced lamb. Drizzle over the remaining dressing and sprinkle with the remaining pistachio and coconut flakes. Finish with slices of chilli.

ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS

Steps:

• For Sugared Pistachios:.
• 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" square baking pan lined with parchment paper; discard excess egg white.
• Add sugar and stir until nuts are completely coasted.
• 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.
• For the Salad:.
• Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
• Add arugula and oranges; toss and adjust seasonings with salt and pepper.
• Divide salad among individual plates; top each with portion of feta and sugared pistachios.
• Serve immediately.