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
Photo by Victoria Pearson

Ingredients

  • 1 5-ounce package arugula
  • 1 cup red onion
  • 1 teaspoon orange-flower water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons shallots
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh mint leaves
  • + 6 more ingredients
    • ¼ cup fresh orange juice
    • 1 teaspoon finely grated orange peel
    • 1 tablespoon red wine vinegar
    • 4 large oranges
    • ½ cup oil-cured black olives
    • 1 5-ounce piece ricotta salata (salted dry ricotta cheese)

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 fr...

View full recipe at Epicurious

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