Wilted arugula salad in an oval blue bowl.
Mediterranean diet, Plant-based, Salads

Wilted arugula salad with pistachios

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This wilted arugula salad is both light and flavorful. With hints of spice, zesty lemon, garlic and the crunch and flavor of pistachios. It all comes together with a gourmet extra virgin olive oil.

Wilted arugula salad in an oval blue bowl.
Great ingredients make simple salads taste amazing

This post was sponsored by Azeite Esplendido. These recipes are my own creations and design. My comments regarding this product reflect my own personal views. I only review products I have tried and personally like, use and recommend.

There’s nothing quite like a delicious summer salad made with a gourmet extra virgin olive oil, like Azeite Esplendido. Just like a fine wine will compliment and elevate your food to new levels, the same is true of using the right extra virgin olive oil.

Arugula (also known as rocket lettuce) has a slight peppery flavor and is a wonderful addition to any summer salad. I love to eat arugula simply with a little olive oil, lemon juice, Parmesan cheese, salt and pepper. It’s simple and delicious. In this salad, I kick it up a notch with the addition of garlic, red chili peppers, lemon zest and crunchy pistachios. The arugula’s leafy greens are slightly wilted and all the flavors are married together with this lovely gourmet olive oil. It’s a fresh flavor burst!

Azeite Esplendido is an award winning medium blend olive oil from Portugal. This premium 100% single-estate extra virgin olive oil comes from the historic Tras-Os-Montes in Portugal, situated high in the hills overlooking the Douro Valley. This region delivers some of the world’s finest, low-acidic, naturally flavorful olive oils. The golden-green oil of Azeite Esplendido is exceptionally fragrant with grassy notes, a spicy taste and a pleasantly peppery finish. I found it paired perfectly and enhanced the natural peppery flavors of the arugula.

Ingredients for wilted arugula salad with pistachios.
Pistachios, garlic, lemon and gourmet olive oil
A close up of the bottle and portion of Aspeite Esplendido extra virgin olive oil.
Use a high-quality extra virgin olive oil in summer salads

Extra virgin olive oil is very high in antioxidants, contains vitamins E, K and beneficial fatty acids.

The same way grapes in a fine wine reflect the soil, flavors and scents from which they are grown, olives too pick up and retain such environmental influences. Grown without pesticides, the olives that Azeite Esplendido uses are picked early in the season and immediately cold-pressed to retain their deep fruity flavors and fresh spicy aromas.

Wilted arugula salad with pistachios in a bowl. Bottle of olive oil on the side.
Make this salad in less than 5 minutes

100% natural extra virgin olive oil also has many health benefits. Using a premium blend of olive oil from trees grown without pesticides is even better. This is something very important to look for in a gourmet extra virgin olive oil.

Azeite Esplendido is available to the U.S. market through Esplendido Douro, headquartered in Seattle, WA. It comes in 500 ml bottles and retails for $24.95 on BestOliveOils.com. It can also be found in select specialty shops and grocery stores throughout the Northwest or online at esplendidodouro.com for $29.00. This is an excellent value for such a splendid product and I highly recommend it.

This post contains affiliate links. See policy for full disclosure.

Pistachios
Red Pepper Flakes
Tongs
Nonstick skillet

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Wilted arugula salad with pistachios

This wilted arugula salad is both light and flavorful. With hints of spice, zesty lemon, garlic and the crunch and flavor of pistachios. It all comes together with a gourmet extra virgin olive oil.

  • 1 1/2 tbsp Azeite Esplendido Extra Virgin Olive Oil
  • 1 tbsp lemon zest
  • 1 medium garlic clove (minced)
  • 2 pinches red chili flakes
  • 5 oz baby arugula
  • 1/4 cup pistachios (roasted and salted)
  • 2 tbsp Parmesan cheese (finely grated)
  • 4-6 fresh lemon wedges
  1. Use a large deep skillet. Heat the olive oil over medium-high heat. Add the lemon zest, garlic and red pepper flakes. Sauté for 1 – 2 minutes. Keep careful watch and lower the heat as necessary. If the heat is too high, you will scorch the oil and garlic and it will turn bitter.
  2. Add the arugula and pistachios. Using tongs, turn the arugula coating it with the seasoned oil just until it begins to wilt (about 30 seconds). Remove from the heat.
  3. Plate the arugula and squeeze a small amount of fresh lemon juice on top of each serving. Top each serving with the finely grated Parmesan cheese. Serve with additional lemon wedges for garnish.
Additional salt is not listed in the ingredients because the Parmesan cheese and pistachios may contain enough salt. Use pistachios that are already shelled, roasted and salted readily available in the produce section of your market.

Azeite Esplendido extra virgin olive oil is available online and select grocery stores throughout the Pacific Northwest.

Recipe is courtesy of northwestspoon.com
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