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

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

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

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

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.

ARUGULA AND MINT SALAD

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.

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA

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.