Tuesday, June 17, 2008

Orange and Mint salad

1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar ( used rice vinegar)
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water( I omitted)
1/4 cup extra-virgin olive oil

1 cup thinly sliced red onion (I omitted)
4 large oranges
1 5-ounce package arugula (used mixed greens, Rex hates arugula)
1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
1 5-ounce piece ricotta salata (salted dry ricotta cheese), cut into 1 1/2-inch-long, 1/4-inch-thick slices (used mild feta)

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.

Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

Add greens, 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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