Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata
A fresh and vibrant salad combining peppery arugula, sweet oranges, fragrant mint, and salty ricotta salata cheese, dressed in a citrus vinaigrette with a hint of orange blossom water.
Ingredients
- •¼ 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*
- •¼ cup extra-virgin olive oil
- •1 cup thinly sliced red onion
- •4 whole large oranges
- •5 ounce arugula
- •1 cup fresh mint leaves
- •½ cup oil-cured black olives
- •5 ounce ricotta salata
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Cooking Instructions
- 1.
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.
5 min
- 2.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
20 min
- 3.
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
10 min
- 4.
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.
5 min
