Preparation of Orange and Arugula Salad

Aug 17, 2020

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
  1. Trim the stems off of the arugula. Wash the leaves in several changes of cold water and pat dry.
  2. 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. 
  3. Cut the red onion into ⅛-inch-thick slices. Separate the slices into rings. 
  4. 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.
Serves 6

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more