Orange and Arugula Salad
This salad is as refreshing as it is pretty and goes with any number of different types of food—fish, meat, poultry—especially rich ones. We are particularly partial to it when served with the swordfish we suggest below.
1 pound arugula
4 navel oranges
½ red onion
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly cracked black pepper
Trim the stems off of the arugula. Wash the leaves in several changes of cold water and pat dry.
With a sharp knife, cut the top and bottom of 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 ¼ inch thick slices.
Cut the red onion into ⅛-inch-thick slices. Separate the slices into rings.
Just before serving, combine the arugula and the orange and onions slices in a large serving bowl. Drizzle with the olive oil and lemon juice, and season with salt and cracked pepper to taste.