Orange and Arugula Salad
This salad is as refreshing as it is pretty and goes with any number of different types of foods—fish, meat, poultry—especially rich ones. We are particularly partial to it when served with the Pan-Fried Cajun Swordfish (see the book).
1 pound arugula
4 navel oranges
1/2 red onion
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly cracked black pepper
1. Trim the stems off the arugula. Wash the leaves in several changes of cold water and pat dry.
2. With a sharp knife, cut the top and bottom off each orange. Starting at the top and continuing down to the bottom, following the contour of the fruit, cut off the peel and pith (the white membranes). Cut the oranges crosswise into 1/4-inch-thick slices.
3. Cut the red onion into 1/8-inch-thick slices. Separate the slices into rings.
4. Just before serving, combine the arugula and the orange and onion slices in a large serving bowl. Drizzle with the olive oil and lemon juice, and season with salt and cracked pepper to taste.
Prepping in advance:
As long as the arugula is well dried, it can be stored in a plastic bag in the refrigerator 1 day ahead of time.
The oranges can also be peeled and sliced 1 day ahead. Store in a tightly covered container in the refrigerator. They will give off juice. Use some of it to sprinkle over the salad.
Soups, Salads, Sandwiches,
Entrées, and Baked Goods from
the Renowned New York City Specialty Shop
By Ricardo Diaz and Nancy Jessup
HarperCollinsPublishers, July 2001
Recipe reprinted by permission.
This page created October 2001