Blood Orange and Arugula Salad
A Winter Citrus Salad
- Servings: 4.
Winter can be a dull time for salads since favorite summer greens are all out of season. But the cold months bring us wonderful citrus flavors that can combine with peppery arugula to produce a fresh plate of bright flavor and color.
Blood oranges are smaller, seedless fruits that have a slightly sweet taste and a deep red and beautiful color (many are imported from Sicily). Resist adding a vinaigrette and instead let the subtle acid of the fruit's juice combine with your best olive oil to help bring out all the flavors.
If you can't find blood oranges -- although they seem to come and go and come back again all winter in many of our city's produce markets -- substitute almost any other orange, tangerine or ruby grapefruit.
- 4 or 5 blood oranges
- 1 pound arugula or baby arugula
- 1 medium red onion
- Extra virgin olive oil
- Peel each orange by cutting each surface with a knife so that all the pith is removed, leaving the orange flesh all exposed. Slice each orange into thin slices.
- Peel and slice the red onion into very thin slices and separate into rings.
- Wash and completely dry the arugula and tear into large, bite-size pieces.
- On a large platter or else individual serving plates, place the arugula. Arrange the orange slices on top of the arugula and then the onion rings on top.
- Drizzle with about 3 tablespoons of olive oil and season with salt and freshly ground pepper.
- Serve immediately.
Tip: You can make this salad and leave out the arugula to make a fresh citrus and onion relish to serve with fish or poultry.