Magical Arugula Salad with Pistachio Dust

I’ve served this arugula salad with pistachios countless times over the last month. For a catering event I headed, for friends at dinner time, for family at dinnertime, for lunch with a friend, while visiting Calistoga, and others. It’s a hit 100% of the time and it’s very filling.

Arugula Salad with Pistachio Dust Recipe

For four

8-10 cups baby or wild arugula
3 oz parmigiano reggiano, freshly grated
1/2 C raw hulled pistachios, ground in coffee grinder or mashed with mallette into dust, crumbs, and chunks
Juice of 1 lemon
2 cloves garlic, minced
olive oil
salt
fresh cracked pepper

Whisk the lemon juice with olive oil–use 2x more olive oil than lemon juice. Add garlic, salt, and pepper. Toss arugula in the dressing. Toss arugula in parmasean, then in pistachio. Serve!