Arugula And Mint Salad With Oil Cured Black Olives Oranges And Ricotta Salata Recipes
ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.
ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE
Provided by Food Network
Time 20m
Number Of Ingredients 9
Steps:
- Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
- Toss Salad with dressing and serve.
ORANGE, RED ONION AND ARUGULA SALAD
Steps:
- Separate the rounds into rings and hold them in ice water until serving time.
- In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
- Cut the peel and pith away from the oranges and slice them into thin rounds.
- Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.
ARUGULA AND MINT SALAD
Make and share this Arugula and Mint Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
- Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
- Add the dressing and season with salt and pepper. Toss well and serve.
Nutrition Facts : Calories 139.3, Fat 10.8, SaturatedFat 1.2, Sodium 1086, Carbohydrate 7.9, Fiber 4.4, Sugar 1.8, Protein 5.6
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