Jun 24 2014

Orange Arugula Salad

Published by at 4:34 am under Uncategorized

Citrus isn’t just for juices. You can virtually take any citrus and make it the star of a dish. Oranges are a perfect choice to segment and use in salads because they contribute both a tart and sweet profile. For this salad, I virtually used all parts of the orange: the skin, the flesh, and the juice. I chose arugula simply because it is a more peppery green, will counterbalance the sweetness of the orange, and an stand up to a thicker dressing.

Orange Arugula Salad Recipe
2 organic oranges
An organic lemon
One tablespoon clover honey
One tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 small red onion
1 lb organic arugula
Sliced almonds (optional)

Zest all the citrus into a small bowl. Cut the lemon in half and squeeze most of the juice into the bowl. Squeeze the rest into your serving bowl.
Then cut both ends of your orange and place your orange on your cutting board. (Cutting the ends will keep the orange from rolling around.) Run your knife down the orange (think like longitude if the orange were the earth). Use the line between the flesh and the pith as your guide as you cut down the skin. You will need to turn the orange and continue to do this a few times.
When all the skin is removed, take a paring knife and cut from the outside of the orange into the center of the orange. You’re basically cutting out segments but just the flesh. When all segments have been cut, squeeze the juice of your orange into the small bowl with the zest. Repeat this procedure for the next orange. Reserve a tablespoon of the orange juice and add it to the serving bowl with the reserved lemon juice.
Slice the red onion thinly. Add the onion to the serving bowl with the reserved juices to give them a quick pickling treatment. (Otherwise, they will overwhelm the salad.)

Add the honey, mustard, and olive oil to the small bowl with the zest and juices, whisking until the dressing is smooth. Add salt and pepper to taste. Voila! You have your dressing.

Pour half the dressing into the serving bowl. Then add the arugula to the serving bowl and toss with the red onions. Arrange the orange segments over the salad. Top off with the almonds.

Serve the remainder of the dressing on the side.

If you anticipate leftovers of this salad, don’t add the dressing to all of it, as it will wilt over time. No one wants a soggy salad.

Bon Appetit!


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