Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

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.

    Description

    Epicurious Favicon Epicurious
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