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Arugula, Pistachio and Orange Blossom Salad

May 29, 2010

This was inspired by a recipe in Yotam Ottolenghi’s yummy, new, all-vegetarian cookbook, Plenty. The light and refreshing salad is a perfect way to enjoy the first arugula of the season.

Arugula, Pistachio and Orange Blossom Salad


2 cups young arugula
2 T of your favorite fresh herbs, roughly chopped (I used tarragon and Thai basil.)
3 T good olive oil
1 T lemon juice
1 tspn orange blossom water
salt and pepper
1/4 cup shelled pistachios, lightly toasted and coarsely crushed
2 T orange peel preserves (optional)


  1. Combine arugula and herbs in a salad bowl.
  2. Whisk together olive oil, lemon juice, orange blossom water, and salt and pepper to taste.
  3. Pour the dressing over the greens just before serving.
  4. Sprinkle the pistachios and orange peel preserves on top.
  5. Toss gently.



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