Orange Salad with Arugula and Oil-Cured Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This minty salad makes a refreshing first course for a holiday feast. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with arugula. Ingredients:
1/3 cup thinly sliced shallots |
1/4 cup fresh lemon juice |
2 tablespoons finely chopped fresh mint leaves |
1 teaspoon sugar |
2 teaspoons dijon mustard |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup extra-virgin olive oil |
1 (5-ounce) package arugula |
5 oranges, peeled and thinly sliced crosswise |
30 oil-cured black olives |
1/2 teaspoon kosher salt |
freshly ground black pepper (optional) |
Directions:
1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.
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