Arugula Salad with Blood Oranges, Fennel & Ricotta Salata

Arugula Salad with Blood Oranges, Fennel & Ricotta Salata
Photo by Scott Phillips

Ingredients

  • 2 tsp. minced shallots
  • ¼ lb. ricotta salata, shaved with a vegetable peeler to yield about 1 cup
  • 6 small blood oranges
  • Freshly ground black pepper
  • 2-½ Tbs. sherry vinegar
  • ½ lb. baby arugula (6 to 7 cups)
  • 1 medium fennel bulb (about ¾ lb.)
  • + 2 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • ¼ tsp. sea salt or kosher salt; more to taste

Put the shallots in a small bowl. Squeeze one of the blood oranges to get 2 tablespoons of juice. Add the juice and the vinegar to the shallots. Season the mixture with the salt and a few grinds of black pepper. Let sit for 10 min. and then whisk in the olive oil. Reserve the vinaigrette at room ...

View full recipe at Fine Cooking

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