Amaranth, Fig And Arugula Salad With Sesame Dres Recipe

Ingredients

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

Instructions

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.