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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources