Orange and Arugula Salad Recipe by Mangia
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 swordfish we suggest below.
Ingredients
- 1 pound arugula
- 4 navel oranges
- ½ red onion
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt
- Freshly cracked black pepper
- SERVE WITH: Pan-Fried Cajun Swordfish
Instructions
- Trim the stems off the arugula. Wash the leaves in several changes of cold water and pat dry.
- 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 cross- wise into one-quarter-inch-thick slices.
- Cut the red onion into one-eight-inch-thick slices. Separate the slices into rings.
- 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.
