ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Provided by Suzanne Goin
Categories Salad Fruit Juice Olive Onion Side No-Cook Ricotta Orange Mint Arugula Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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 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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Muhammad Nuur
[email protected]This salad is okay, but I've had better. I probably won't make it again.
Kakuru Alon
[email protected]I found this salad to be a bit bland. I think I'll add some more dressing next time.
Arham Ghani
[email protected]This salad is a bit too bitter for my taste. I think I'll try using less arugula next time.
William Carman
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's a great salad to serve at parties or potlucks.
Jack Webster
[email protected]I made this salad exactly as the recipe instructed and it turned out perfectly. I highly recommend it!
Eden Smurphat
[email protected]This salad is so refreshing and flavorful. I love the combination of citrus and salty flavors.
S2PiD
[email protected]I'm not a big fan of arugula, but I loved this salad! The other ingredients really balanced out the peppery flavor of the arugula.
Final Presulme
[email protected]This salad is a great way to use up leftover oranges and ricotta salata. I also added some chopped walnuts for extra crunch.
Patience Nakakande
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the combination of flavors and textures. The salad was also very easy to make, which is always a plus.
Gm Arman
[email protected]This salad was a delightful burst of flavors and textures. The arugula and mint provided a refreshing base, while the oil-cured black olives added a salty, briny flavor. The oranges brought a touch of sweetness, and the ricotta salata added a creamy