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!