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Fig and Arugula Salad With Sesame Dressing Recipe
Serves 6
Ingredients: 1/2 tbsp extra-virgin olive oil
1 tsp mustard seeds
2 tbsp amaranth, uncooked
2 1/4 cups vegetable stock
2 cups beans, cooked (white or red, kidney)
10 calmyrna figs, dried, chopped
1/3 cup parsley, minced
1/2 tsp salt
Pepper
1 tbsp sesame seeds, toasted, for garnish
1/4 cup tahini
1/2 cup orange juice, fresh
1/2 cup water
Salt to taste
8 cups salad greens, mixed or romaine, shredded
1 cup arugula, chopped
Instructions: 1. Warm oil in a 2-quart saucepan over moderate heat.
2. Add mustard and sesame seeds, cover partially and toast for about 30 seconds, or until the sesame seeds darken a shade or two.
3. Stir in amaranth until grains are coated with oil.
4. Add stock or water and bring to a boil.
5. Reduce heat to low and simmer until grains are tender and liquid has been absorbed, about 20 minutes.
6. Fold in beans and figs, cover and set aside for 5 minutes.
7. Stir in parsley, and season with salt and pepper.
8. Combine tahini, orange juice, water and salt in a blender and process until smooth.
9. Set aside.
10. Rinse leafy greens and arugula.
11. Spin-dry or pat between towels to remove excess water.
12. To serve, place amaranth mixture in the center of 6 plates.
13. Garnish with sesame seeds and surround with salad greens.
14. Drizzle with dressing.
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