On The Table
Fresh From The( Brazilian) Backyard
Samba owner Ilson Goncalves
Spring means salads, and few in town are as popular as the Samba Salad, Ilson Goncalves’ simple yet satisfying menu staple. Its ingredients – abundant arugula, mangos and oranges used inthe dressing – could grow inhis backyard back home, he says.“ It would be like having asummer salad oftomatoes and basil inNew Jersey.” With caramelized pistachios, Goncalves adds apersonal spin tothe recipe. Try it, and be transported.
The SambaSaladfeatures flavors that are common way south of the border.
Samba Salad( four servings)
Ingredients 6 cupsbaby arugula, washed anddried 1 ripe mango, peeled and medium-diced 1 cup caramelized pistachios
Optional: sliced, grilled chicken
OrangeVinaigrette:
1
⁄ 3 cuporangejuice 1 tablespoonhoney 2 tablespoons Dijon mustard
3
⁄ 4 cupextra-virgin oliveoil salt and pepper
Directions: In ablender, mix theorange juice, honey, Dijonmustardand 1 ⁄ 2 teaspoonsalt. With theblender still running, pour theoliveoil until the dressing has achieved a smooth texture. Adjust salt and pepper to taste. Addmorehoney ifyou prefer it sweeter. Right beforeserving, toss thearugula with a small amount of dressing. Topwith diced mango and toasted caramelized pistachios.
ANNE-MARIE CARUSO
58 SPRING 2017 MONTCLAIR MAGAZINE