Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata Recipe

Name: Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

1
Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.
2
Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
3
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
4
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
5
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.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup fresh orange juice, 2 tablespoons minced shallots, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, and more.

Yes, Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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