Arugula And Mint Salad With Oil Cured Black Olives Oranges And Ricotta Salata Recipes

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ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA



Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata image

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

1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water*
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
1 5-ounce 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
1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

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.

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE



Arugula and Orange Salad with Lemon Vinigarette image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Arugula
1 orange, supremed
1 red onion, shaved
Lemon juice
Pinch of sugar
White wine vinigar
Chopped garlic
Olive oil
Salt and pepper

Steps:

  • Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
  • Toss Salad with dressing and serve.

ORANGE SALAD WITH OLIVES & MINT



Orange Salad With Olives & Mint image

Make and share this Orange Salad With Olives & Mint recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 small red onion, peeled and thinly sliced
4 navel oranges, peeled
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
2 tablespoons of fresh mint, chopped
kosher salt
12 black olives, pitted and halved (preferably oil-cured)

Steps:

  • Soak onions in ice water for 30 minutes, drain.
  • Meanwhile, peel oranges as directed above, making sure as much of the white pith as possible is removed.
  • Slice, crosswise as thinly as possible and save any juice that accumulates from the slicing.
  • Lay the oranges in a spiral on a platter.
  • Combine the oil, lemon and orange juice with salt, mint and any of the accumulated orange juice.
  • Toss the onion slices over the oranges.
  • Spread the dressing over both evenly.
  • Then sprinkle with olives.

Nutrition Facts : Calories 184.1, Fat 11.8, SaturatedFat 1.6, Sodium 100.2, Carbohydrate 20.9, Fiber 4, Sugar 13.1, Protein 1.7

ARUGULA AND MINT SALAD



Arugula and Mint Salad image

Make and share this Arugula and Mint Salad recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 teaspoon fennel seed
1 tablespoon red wine vinegar
1/2 tablespoon Dijon mustard
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
4 cups curly green leaf lettuce
4 cups young arugula leaves
20 mint leaves

Steps:

  • In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
  • Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
  • Add the dressing and season with salt and pepper. Toss well and serve.

Nutrition Facts : Calories 139.3, Fat 10.8, SaturatedFat 1.2, Sodium 1086, Carbohydrate 7.9, Fiber 4.4, Sugar 1.8, Protein 5.6

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA



Salad of Fennel, Arugula, and Ricotta Salata image

Categories     Salad     Cheese     Leafy Green     Vegetable     Appetizer     No-Cook     Low Carb     Vegetarian     Quick & Easy     Ricotta     Fennel     Arugula     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 large shallot, minced (1/4 cup)
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
10 cups loosely packed arugula
1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced
3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

Steps:

  • Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
  • Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

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