Arugula Salad with Toasted Breadcrumbs and Pistachios


  • 8 cups arugula

For the Breadcrumb Topping:

  • 1/3 cup bread crumbs
  • 1/3 cup ground pistachios (roughly ground)
  • 1 tablespoon of chopped mint
  • Zest from one orange
  • 2 tablespoons olive oil
  • Fresh cracked pepper
  • Kosher salt

For the Dressing:

  • 1 tablespoon fresh squeezed orange juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Fresh cracked pepper
  • Kosher salt


Step 1: For the breadcrumb topping: Heat 1 tablespoon olive oil in a non-stick skillet. Toast breadcrumbs until browned and crunchy.  
Step 2: Heat remaining 1 tablespoon olive oil in skillet and add ground pistachios to toasted breadcrumbs.  Toast pistachios but be careful not to burn.   Add mint and orange zest to the toasted bread crumbs and pistachios while they are warm.
Step 3: For the dressing: Combine orange juice, red wine vinegar, mustard, pepper and salt until mustard is fully incorporated.  Whisk in olive oil and then taste.  Adjust flavor by adding more salt and pepper if needed.  Add more olive oil if dressing is too “tart" or add more red wine vinegar if it needs more acidity.  The best way to test the dressing flavor is to dip an arugula leaf into it. 
Step 4: To assemble the salad: Place arugula in a large bowl and add pepper and salt.  Add a small amount of dressing and toss salad—add more dressing as needed.  After salad has been tossed, top with the breadcrumb mixture right before serving.   

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