Thursday, July 1, 2010

Wild Arugula Salad with Beans & Pistachios

The beans are the "yellow-eyed beans" from Rancho Gordo. They were prepped by boiling them with a little bit of prosciutto. Yep, this makes all the difference in the world. Vegetarians will never "get it" but at the very least they can read a technical explanation here.

The pistachios, are well, pistachios. However, they've been roasted lightly.

The greens are wild arugula. They are thinner and more peppery than their cultivated counterpart.

The vinaigrette is a standard one. It was made with pistachio oil to bring out the pistachio-ness of the ensemble.

The white shavings ia parmigiano-reggiano.

There is nothing complicated here but the attention to detail makes it go zing, zing, zing.

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