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.