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
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

FSD Resources