| Blood Orange, Arugula, Radicchio And Olive Salad |
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Recipe type: Salad
Author:
Prep time: 20 mins
Total time: 20 mins
Serves: 4
The sweetness of blood oranges, the bitter of arugula and radicchio, the saltiness of olives, the sweet-sour of sherry – all in this easy salad recipe.
Ingredients
- 3 Blood or Valencia oranges
- 2 heads of radicchio salad (about 4 cups)
- 1 bunch fresh arugula
- 1/2 red onion, peeled and sliced thin
- 1/2 cup pitted black olives Nicoise
- 4 oz fresh goat cheese
- Vinaigrette:
- 2 Tbsp sherry vinegar
- Sea salt and ground black pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Cut off both ends of each orange. On a cutting board, stand your orange on one end and peel the skin and white pith with a small paring knife cutting from top to bottom.
- Over a small bowl to catch the juice, cut each orange segment between the membranes to remove the segments. Let drop into the bowl. Squeeze the remains of the orange into the same bowl. Drain the segments and reserve the juice.
- Wash and drain your salad greens.
- Orange-sherry vinaigrette:
- In another small ceramic, glass, or stainless steel bowl, whisk together the sherry vinegar, 2 Tbsp of the reserved orange juice, salt and pepper and finally the olive oil.
- To serve the salad, place your radicchio and arugula salad leaves artistically on each plate. Top with the orange segments, sliced red onion and black olives. Drizzle with the orange-sherry vinaigrette and finish with slices of goat cheese.
Blood Orange
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I did Alain’s Blood Orange, Aragula, Radicchio and Olive Salad for lunch. It is very easy, quick to do and absolutly delicious! Thank you Alain. Françoise
Thank you so much for your kind comment, Françoise.