The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen

crumbled, and 1 teaspoon boiling water in small bowl; let steep 10 minutes. Add saffron to food processor with garlic; transfer finished aïoli to bowl, cover with plastic wrap, and refrigerate at least 2 hours to allow saffron flavor to bloom. Stir before serving.
BASIL OR DILL AÏOLI
    This mellow herb-flavored aïoli pairs nicely with seafood or vegetables.
    Stir 2 tablespoons minced fresh basil or 1 tablespoon minced fresh dill into aïoli just before serving.

ARUGULA SALAD
    WHY THIS RECIPE WORKS
    Arugula has a lively, peppery bite and so for salad, it’s important to choose accompaniments that can stand up to its assertive character. We found that the sweet and salty notes of fruits and cheeses work well as supporting players to arugula, and crunchy elements like nuts also provided a nice counterpoint. As for the dressing, a vinaigrette made with mustard alone turned out to be too spicy, but a surprise solution—a spoonful of jam—added fruity sweetness, pulling the flavors of the salad right in line.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN
    SERVES 6
    Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the raspberry jam.
¹⁄ 4
cup extra-virgin olive oil
2
ounces thinly sliced prosciutto, cut into ¹⁄ 4 -inch-wide ribbons
3
tablespoons balsamic vinegar
1
tablespoon raspberry jam
¹⁄ 2
cup dried figs, stemmed and chopped into ¹⁄ 4 -inch pieces
1
small shallot, minced
Salt and pepper
5
ounces (5 cups) baby arugula
¹⁄ 2
cup walnuts, toasted and chopped
2
ounces Parmesan cheese, shaved into thin strips with vegetable peeler (1 cup)
    1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper towel–lined plate and set aside to let cool.
    2. Whisk vinegar and jam in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper; toss to combine. Let cool to room temperature.
    3. Toss arugula and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

ARUGULA SALAD WITH GRAPES, FENNEL, GORGONZOLA, AND PECANS
    SERVES 6
    Honey can be substituted for the apricot jam.
3
tablespoons white wine vinegar
3
tablespoons extra-virgin olive oil
1
small shallot, minced
4
teaspoons apricot jam
Salt and pepper
¹⁄ 2
small fennel bulb, fronds chopped (¹⁄ 4 cup), stalks discarded, bulb sliced very thin (1 cup)
5
ounces (5 cups) baby arugula
6
ounces red seedless grapes, halved lengthwise (1 cup)
3
ounces Gorgonzola cheese, crumbled (³⁄ 4 cup)
¹⁄ 2
cup pecans, toasted and chopped
    Whisk vinegar, oil, shallot, jam, ¹⁄ 4 teaspoon salt, and ¹⁄ 4 teaspoon pepper in large bowl. Toss fennel bulb with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and season with salt and pepper to taste. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.

ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS
    SERVES 6
    The sugared pistachios can be made ahead and stored in an airtight container at room temperature. You can substitute an equal amount of roughly chopped toasted pistachios. Honey can be substituted for the marmalade.
    SUGARED PISTACHIOS
¹⁄ 2
cup shelled pistachios
1
large egg white, lightly beaten
¹⁄ 3
cup sugar
    SALAD
2
large oranges
3
tablespoons extra-virgin olive oil
2
tablespoons plus 2 teaspoons lemon juice
5
teaspoons orange marmalade
1
small shallot, minced
1
tablespoon minced fresh mint
Salt and pepper
5
ounces (5 cups) baby