Orange Arugula And Kalamata Olive Salad Recipes

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TRICOLORE SALAD WITH ORANGES



Tricolore Salad with Oranges image

Provided by Ina Garten

Time 25m

Yield 8 servings

Number Of Ingredients 11

1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots)
2 tablespoons apple cider vinegar
1 large radicchio, halved, cored, and shredded like slaw (12 ounces)
1 large endive, halved lengthwise, cored, and sliced crosswise 1/2 inch thick (8 ounces)
3 ounces baby arugula
4 navel oranges, peeled and sliced in 1/4-inch-thick half-rounds
2/3 cup pitted Kalamata olives
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
1/2 teaspoon good Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
  • In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
  • In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

ARUGULA, FENNEL, AND ORANGE SALAD



Arugula, Fennel, and Orange Salad image

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Provided by Ms.P.

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Steps:

  • Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  • Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

ORANGE AND OLIVE SALAD



Orange and Olive Salad image

Temple oranges are shiny, spongy to the touch and deeply rutted with pores, like a cartoonist's idea of an orange. The temple orange, which arrives at stores in the winter, is worth seeking out. Start with the peel, which is thin and tight to the pulp yet zippers off as cleanly as that of the tangerine. The segments have little pith, and though their skin is delicate, they separate neatly, sparing your shirt. Pop a sector, fat and pulpy, into your mouth, and the thing just bursts. Temples are far juicier than most oranges, with a tarter, more complex taste. This is a recipe, adapted from "Jane Grigson's Fruit Book" (Atheneum, 1982), that showcases their sweetness, set off by bitter greens, salty olives and black pepper.

Provided by Patrick Farrell

Categories     brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

6 temple oranges
4 tablespoons extra virgin olive oil
1 tablespoon wine vinegar
Salt and pepper
2 medium heads chicory or curly endive
3/4 cup kalamata or oil-cured olives, chopped

Steps:

  • Grate the zest of 2 oranges. Mix it with the oil, vinegar and a bit of salt.
  • Peel the remaining oranges, slice into thin disks (perpendicular to the segment seams) and spread out in a single layer on a large dish. Pour the dressing over them. Grind pepper until it covers them like a thin layer of sand. Leave for 2 hours or longer in a cool place.
  • Separate the chicory or endive leaves, rinse and dry them. Tear them up, place in large salad bowl. Lift the oranges from the dressing and place atop the greens, breaking up the disks into quarters. Sprinkle the olives on top, then a bit of the dressing. Toss lightly, add more dressing to taste and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 12 grams

ORANGE, ARUGULA, AND KALAMATA OLIVE SALAD



Orange, Arugula, and Kalamata Olive Salad image

Make and share this Orange, Arugula, and Kalamata Olive Salad recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups trimmed arugula (about 8 ounces)
2 cups thinly sliced fennel bulbs
3/4 cup vertically sliced red onion
12 sliced pitted kalamata olives
2 cups coarsely chopped orange sections (about 2 pounds)

Steps:

  • Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
  • Drizzle lemon mixture over arugula mixture; toss gently to coat.
  • Top with orange sections.

Nutrition Facts : Calories 110.5, Fat 3.6, SaturatedFat 0.5, Sodium 440.2, Carbohydrate 19.7, Fiber 5, Sugar 10.7, Protein 2.8

ENDIVE, ARUGULA AND ORANGE SALAD



Endive, Arugula and Orange Salad image

Categories     Salad     No-Cook     Vegetarian     Orange     Walnut     Arugula     Spring     Summer     Endive     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

2 medium-size seedless oranges
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive oil
1/2 teaspoon grated orange peel
4 medium-size heads Belgian endive, separated into leaves
1 large bunch arugula, ends trimmed
1/2 cup walnuts, toasted, chopped

Steps:

  • Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
  • Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
  • Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.

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