Arugula Salad with Pickled Strawberries, Candied Pistachios and Crumbled Blue Cheese

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4 servings

Chef Michelle Bernstein knows how to wake up weary taste buds, as she demonstrates deliciously with this inventive recipe. The flavor and textural contrast of the peppery arugula, crunchy-sweet pistachios and gently pickled strawberries makes for a lively plate of salad. Add a few crumbles of blue cheese for just the right finish.

Ingredients

2 tbsp. sugar
2 tbsp. water
1 cup pistachios, shelled
1 tsp. sea salt
1 tbsp. brown sugar
¼ cup + 1 tbsp. balsamic vinegar, divided
1 bay leaf
2 cups strawberries, stemmed, quartered
4 cups torn arugula
¼ cup crumbled blue cheese
½ cup olive oil
Salt and pepper, to taste

Steps

1. Preheat oven to 350°F. In small saucepan, heat sugar and water together until boiling. Toss pistachios into mixture. Spread onto a cookie sheet. Bake 5 to10 min.

2. Remove pistachios from oven and season immediately with sea salt. Allow to cool on cookie sheet.

3. Remove pistachios from pan; chop into small pieces and set aside.

4. In another saucepan, heat brown sugar and 1/4 cup balsamic vinegar with bay leaf. Place strawberries into a bowl over another bowl filled with ice. Pour hot vinegar mixture over strawberries and allow to cool. Remove strawberries from vinegar.

5. For service, in large bowl, combine arugula, bleu cheese and strawberries with olive oil, 1 tbsp. balsamic vinegar and salt and pepper to taste. Toss to coat. Place on 4 plates, top with candied pistachios.

Recipe by Chef Michelle Bernstein, Michy’s and Sra. Martinez, Miami, Florida; Recipe courtesy of American Pistachio Growers

More From FoodService Director

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

FSD Resources