Pesto Marmalade Salad

14 Oct

(serves 6-8) 
I discovered the pure magic of combining marmalade with pesto one time when I was trying to use up some leftover ingredients for a salad. The result of my thriftiness was this unique salad-hater’s salad. It’s slightly sweet but best of all, it contains all your regular breakfast staples like jam, toast and eggs. If you like coleslaw but hate ‘regular’ green salads, this is the salad for you.  


  1. Arugula (12 oz)
  2. Marmalade (1t, heaped)
  3. Olive Oil (1/3 cup)
  4. Balsamic Vinegar (4T)
  5. Pesto (4t)
  6. Pine Nuts (1/4 cup)
  7. Croutons (1 cup)
  8. Eggs (2)
  9. Black Pepper
  10. Cardamon


  1. Hard boil 2 eggs and if you are not buying ready-made croutons, dice some overnight bread and toast them into croutons in a toaster oven.
  2. Spoon the marmalade and pesto into a bowl that will hold the dressing and microwave for 15 seconds to soften the marmalade.
  3. Add the olive oil and vinegar, plus 1t of black pepper, a pinch of salt and a pinch of cardamon (use nutmeg if you don’t have any). This completes the dressing.
  4. Put the hard boilled eggs through the egg slicer 3 times, each in a different direction. On the third time, each egg will literally fall apart, so do it over your salad bowl containing the arugula to catch the little egg bits. In anycase, have all the egg end up  in the salad bowl when you are done.
  5. When its time to serve your salad, drizzle your dressing into the arugula and eggs and then toss. When the yolks have melded into the dressing, add the crutons and pine nuts and toss lightly a second time. Serve immediately to keep your arugula crisp.


  • On occasion I also use baby spinach and it works well, and that results in a different look. I only used arugula in this recipe because its supposed to (actually it does) pair nicely with fruit and nuts.
  • I’d recommend heavier breads like farm bread for the crutons, so they stay crunchy longer.
  • I swear by coarse-cut marmalade, the tiny bits of peel add character I think.
  • In smaller portions, you can also use this salad as decorative side-salad on your main dishes or hot appetizers.
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Posted by on October 14, 2009 in A Kobi Original, Appetizers, Recipe, Salad


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