Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)2 tbsps
Shallot (minced)1 tbsp
Red Wine Vinegar1 tbsp
Lemon Juice (fresh)1 cup
Extra-Virgin Olive Oil4 large
OrangeDirections:
1
Whisk first 6 ingredients in small bowl
2
Gradually whisk in oil
3
Season with salt and pepper
4
Do ahead Can be made 1 day ahead
5
Cover; chill
6
Bring to room temperature and rewhisk before using
7
Place onion in large bowl
8
Add 1/3 of dressing; toss
9
Let marinate 20 minutes
10
Cut off peel and pith from oranges
11
Cut each orange crosswise into 8 slices
12
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss
13
Add remaining dressing; toss
14
Divide salad among 6 plates
15
Tuck orange slices and ricotta salata slices into salads
16
Whisk first 6 ingredients in small bowl
17
Gradually whisk in oil
18
Season with salt and pepper
19
Do ahead Can be made 1 day ahead
20
Cover; chill
21
Bring to room temperature and rewhisk before using
22
Place onion in large bowl
23
Add 1/3 of dressing; toss
24
Let marinate 20 minutes
25
Cut off peel and pith from oranges
26
Cut each orange crosswise into 8 slices
27
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss
28
Add remaining dressing; toss
29
Divide salad among 6 plates
30
Tuck orange slices and ricotta salata slices into salads