Amaranth, Fig And Arugula Salad With Sesame Dres Recipe



  1. 1/2 Tbsp. Extra-virgin extra virgin olive oil
  2. 1 tsp Mustard seeds
  3. 2 Tbsp. Amaranth, uncooked
  4. 2 1/4 c. Vegetable stock
  5. 2 c. Beans, cooked (white or possibly red kidney)
  6. 10 x Calmyrna figs, dry, minced
  7. 1/3 c. Parsley, chopped
  8. 1/2 tsp Salt Pepper
  9. 1 Tbsp. Sesame seeds, toasted, for garnish
  10. 1/4 c. Tahini
  11. 1/2 c. Orange juice, fresh
  12. 1/2 c. ,water Salt to taste
  13. 8 c. Salad greens, mixed Or possibly romaine, shredded
  14. 1 c. Arugula, minced


  1. Amaranth: Hot oil in a 2-qt saucepan over moderate heat.
  2. Add in mustard and sesame seeds, cover partially and toast about 30 seconds, or possibly till the sesame seeds darken a shade or possibly two.
  3. Stir in amaranth till grains are coated with oil.
  4. Add in stock or possibly water and bring to a boil.
  5. Reduceheat to low and simmer till grains are tender and liquied has been absorbed, about 20 min.
  6. Mix in beans and figs, cover and set aside for 5 min.
  7. Stir in parsley, and season with salt and pepper.
  8. Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process till smooth.
  9. Set aside.
  10. Rinse leafy greens and arugula.
  11. Spin-dry or possibly pat between towels to remove excess water.
  12. To serve: Place amaranth mix in the center of 6 plates.
  13. Garnish with sesame seeds and surround with salad greens.
  14. Drizzle with dressing.
  15. Serves6.