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Recipes

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

By Suzanne GoinPhotography by Victoria Pearson
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Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.

    Step 3

    Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

    Step 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.

    Step 5

    *Available at some supermarkets, specialty foods stores , Middle Eastern markets, and online from amazon.com.

    Step 6

    **Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

Explore Bon AppétitSaladArugulaLeafy GreensVegetableMintOliveOrangeCitrusFruitRicotta SalataRicottaCheeseStarterGluten-FreeNut-FreeVegetarianDinner