Photography: Greg Dupree; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 4

How to Make It

Step 1

Whisk together rice wine vinegar, sugar, and salt in a small bowl until dissolved. Add onion; chill at least 1 hour or up to 1 week.

Step 2

Pour water to a depth of 1 inch in a large saucepan; bring to a boil over medium-high. Add clams and cook, shaking pot once or twice during cooking, until clams have opened, 7 to 10 minutes. Discard any unopened clams. Remove from pan, and let stand until cool enough to handle. Remove meat from shells.

Step 3

Stir together cucumber, cilantro, hazelnuts, hazelnut oil, mint, Espelette pepper, salt, citrus segments, 3 tablespoons of the lime juice, and 2 tablespoons of the olive oil in a medium bowl. Stir in clam meat.

Step 4

Whisk together remaining 1 tablespoon each olive oil and lime juice in a medium bowl. Add arugula, and toss to coat. Divide citrus salad evenly among 4 plates, and sprinkle with arugula mixture.

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