This was my first time using Ricotta Salata cheese. It is a great accompaniment for the citrus in this salad. It's texture is neither too firm nor too soft and adds a salty flavor. The pepperiness of the arugula mixed with the freshness of the mint leaves, balances very well with the other ingredients. This is a very refreshing, light salad and pairs well with a heartier meal, such as my Shepherd's Pie.
Arugula and Mint Salad with Olives, Oranges, and Ricotta Salata
Serves 6
1/4 cup fresh lemon juice
2 T minced shallots
1 T red wine vinegar
1 T fresh orange juice
1 t finely grated orange peel
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
5 oz package arugula (about 10 cups packed)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Segment each orange. (For instructions on segmenting go to http://www.youtube.com/watch?v=kQr9QQLtBU0&noredirect=1). Squeeze extra juice from orange membranes into dressing.
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.
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