Today I’m pleased to share this Baby Arugula, Mango and Caramelized Pistachio Salad recipe from the cookbook, Samba Montclair.
This wonderful cookbook is written by my friend, chef and restaurant owner Ilson Goncalves. It contains traditional Brazilian recipes that are simple and full of flavor. If you are a fan of Brazilian cooking, I’m sure you will love his book. The book contains traditional Brazilian recipes showcasing Chef’s Ilson’s amazing creativity and perspective. Growing up in Brazil I sampled many of the dishes featured in this cookbook. My favorites are beef and chicken stroganoff, fried yuca, and codfish croquettes.
Today I am featuring his Baby Arugula, Mango and Caramelized Pistachio Salad. This salad is delicious and the colors will light up any table. It’s a great salad to serve as a side or you can add grilled shrimp and make it a complete wholesome meal.
Brazil is a tropical country and sweet mangos are readily available most of the year. Due to a strong global import/export market for mangos, most of you can also enjoy this Baby Arugula, Mango and Caramelized Pistachio salad at most times of the year. I love to make my own caramelized pistachios to use in this salad. I then use the leftovers as a topper on ice cream or to serve at a dinner party with dessert wine. You could also substitute the pistachios for caramelized walnuts or pecans. It will taste just as wonderful.
The version of the Baby Arugula, Mango and Caramelized Pistachio Salad posted here uses a different salad dressing than the one in Chef Ilson’s book. I wanted to pay tribute to this great salad and introduce my Apricot Vinaigrette which I find goes really well with this salad.
You can find Chef’s Ilson original Orange Vinaigrette recipe in his cookbook, which is available on Amazon.com or at his restaurant Samba Montclair in New Jersey. Enjoy!
Baby Arugula, Mango and Caramelized Pistachio Salad
- 8 cups baby arugula washed and dried
- 2 ripe mangos peeled and diced
- 1 1/2 cup homemade caramelized pistachios or store bought
- APRICOT SALAD DRESSING
- 1/4 cup white balsamic vinegar
- 1 Tbsp apricot jam
- 1 Tsp honey mustard
- 1/2 cup extra virgen olive oil
- 1 Tsp superfine sugar
- 1/2 Tsp salt
- 1/4 Tsp freshly ground black pepper
- If you wish to make the CARAMELIZED PISTACHIOS you will need a (nonstick vegetable oil spray), (1/2 cup sugar), (2 tablespoons balsamic vinegar), (1 1/2 cups whole pistachios) already included in the salad recipe.
- Preheat oven to 325 degrees F. Line a heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
- Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
- You could also substitute the pistachios for walnuts. This recipe was adapted from Bon Appetit.
- In a small mixing bowl, whisk together the balsamic vinegar, apricot jam, honey mustard, sugar, and salt. While whisking, slowly add the olive oil until the salad dressing is emulsified.
- Place the arugula in a salad bowl and pour enough dressing on the salad to moisten. Plate the salads, add the mango and top with caramelized pistachios. Enjoy!
- This is Chef Ilson Goncalves salad recipe with Carla's original dressing.
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