This recipe allows you to enjoy the natural beauty of the ingredients: the deep green of the arugula against golden-beige almond slices, a dressing made rusty red from the addition of sweet paprika.
Toasted Cumin Vinaigrette
1 tbsp (15 mL) cumin seeds
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) brown rice vinegar
1 tsp (5 mL) honey
3/4 tsp (4 mL) sweet paprika
1/4 tsp (1 mL) fine sea salt, plus more to taste
1/4 cup (60 mL) extra virgin olive oil
11/2 tbsp (22 mL) finely chopped fresh cilantro leaves
1 tbsp (15 mL) finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Salad
1/2 cup (75 ml) sliced raw almonds
2 cups (500 mL) shredded cooked chicken (about 10 oz/285 g)
4 fresh apricots (about 8 oz/226 g), pitted and sliced
6 cups (1.5 L) loosely packed wild arugula
To make the vinaigrette, in a small frying pan over medium-low heat, toast the cumin seeds until golden and fragrant, about three minutes, stirring regularly. Grind the seeds in a spice grinder or mortar and pestle. In a bowl, whisk together the lemon juice, vinegar, honey, cumin, paprika and salt. Gradually whisk in the oil until the vinaigrette is emulsified. Whisk in the cilantro and parsley. Season with pepper. To make the salad, in the same small frying pan, toast the almonds over medium-low heat, stirring often, until golden and fragrant, about four minutes. Set aside to cool. In a large serving bowl, toss together the chicken, apricots, half of the almonds and the arugula. Drizzle with 3 to 4 tablespoons (45 to 60 mL) of the vinaigrette and toss gently until the vinaigrette is evenly distributed. Garnish with the remaining almonds and season with more salt if desired. Serve with the remaining vinaigrette on the side. Store any leftover vinaigrette in an airtight container in the refrigerator for up to three days.
Serves 4 to 6
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