ARUGULA AND MINT SALAD WITH OIL-CURED BLACK OLIVES, ORANGES, AND RICOTTA SALATA
Steps:
- 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.
- Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
- Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
- 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.
SLICED ORANGE SALAD WITH SAUTEED OLIVES AND RICOTTA SALATA
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 17m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.
- Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.
- Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice. Whisk lightly until combined. Season, to taste, with salt and pepper.
- Put the spinach in a large bowl. Add the reserved orange slices and pour in the olive-orange mixture from the skillet. Add the vinaigrette and toss gently to evenly coat the spinach. Season with salt and pepper. Transfer the salad to a serving platter or individual bowls. Grate some ricotta salata over the top, and serve immediately.
- Twice the amount of olive oil as orange juice .
Make and share this Arugula and Mint Salad recipe from Food.com.
Provided by dicentra
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
- Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
- Add the dressing and season with salt and pepper. Toss well and serve.
Nutrition Facts : Calories 139.3, Fat 10.8, SaturatedFat 1.2, Sodium 1086, Carbohydrate 7.9, Fiber 4.4, Sugar 1.8, Protein 5.6
SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
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Arugula and mint salad with oil cured black olives, oranges, and ricotta salata is a perfect salad to enjoy during hot summer days. It combines the peppery taste of arugula, the refreshing flavor of mint, the tanginess of oranges, and the saltiness of olives and ricotta salata, creating a balance of flavors and textures that will leave you satisfied and energized.
Ingredients:
To make this delicious salad, you will need the following ingredients:
1. Arugula:
Arugula is a leafy green vegetable that has a slightly bitter and peppery taste. It is rich in vitamins A, C, and K, as well as iron, potassium, and calcium.
2. Mint:
Mint is a herb that has a refreshing flavor and a cooling effect on the body. It is high in antioxidants and has anti-inflammatory properties.
3. Oranges:
Oranges are a citrus fruit that is sweet, juicy, and high in vitamin C. They are also a good source of dietary fiber and antioxidants.
4. Oil-cured black olives:
Oil-cured black olives are olives that are cured in salt and then stored in oil. They have a rich, salty flavor and are high in healthy monounsaturated fats.
5. Ricotta salata:
Ricotta salata is a type of Italian cheese made from sheep's milk. It has a salty and slightly nutty flavor and a crumbly texture.
6. Olive oil:
Olive oil is a healthy fat that is high in monounsaturated and polyunsaturated fats. It also contains antioxidants and has anti-inflammatory properties.
7. Salt and pepper:
Salt and pepper are essential seasonings that enhance the flavors of the other ingredients.
Instructions:
To make the arugula and mint salad with oil-cured black olives, oranges, and ricotta salata, follow these simple steps:
1. Prepare the arugula and mint:
Wash the arugula and mint leaves thoroughly and pat them dry with a clean kitchen towel. Finely chop the mint leaves and add them to a large bowl with the arugula leaves.
2. Cut the oranges:
Cut the oranges into bite-sized pieces and add them to the bowl with the arugula and mint.
3. Add the olives:
Remove the pits from the oil-cured black olives and slice them thinly. Add them to the bowl with the other ingredients.
4. Add the ricotta salata:
Crumble the ricotta salata into the bowl with the other ingredients and mix everything together.
5. Dress the salad:
Drizzle olive oil over the salad, season with salt and pepper to taste, and toss everything together until the ingredients are evenly coated with the dressing.
Conclusion:
Arugula and mint salad with oil-cured black olives, oranges, and ricotta salata is a simple and flavorful salad that can be enjoyed as a side dish or as a main meal. It is packed with nutrients and antioxidants that promote good health and well-being. Try this delicious salad today and enjoy the burst of flavors in your mouth!
When it comes to creating a delicious and healthy salad, there are many different recipes to choose from. One great option is an arugula and mint salad with oil-cured black olives, oranges, and ricotta salata. This salad is not only delicious, but it is also packed with important nutrients and vitamins that can benefit your overall health. In order to make the most out of this salad, it is important to keep a few key tips in mind.
Tip #1: Choosing the Right Ingredients
One of the most important aspects of creating a great salad is choosing the right ingredients. When it comes to an arugula and mint salad with oil-cured black olives, oranges, and ricotta salata, it is important to use high-quality, fresh ingredients that will bring out the best flavors in the dish. Here are some tips on choosing the right ingredients for this salad:
- Arugula: Make sure to choose fresh, crisp arugula leaves. Avoid any that look wilted or discolored. Arugula should have a slightly peppery and bitter taste, which pairs nicely with the sweetness of the oranges in this salad.
- Mint: Fresh mint leaves should have a bright green color and a strong, refreshing aroma. If possible, choose leaves that are small and tender, rather than large and tough. Mint adds a cool and sweet flavor to the salad.
- Olives: Oil-cured black olives are a great choice for this salad, as they have a rich, nutty flavor that complements the other ingredients. Choose olives that are plump and shiny, and avoid any that are mushy or dried out.
- Oranges: Choose ripe, juicy oranges with bright, vibrant colors. These will add a sweet, tangy flavor to the salad, as well as important vitamins and antioxidants.
- Ricotta Salata: This is a mild, crumbly cheese that adds a salty, creamy flavor to the salad. Look for high-quality ricotta salata at your local cheese shop or supermarket.
Tip #2: Preparing the Ingredients
Once you have chosen your ingredients, it is important to prepare them properly. Here are some tips on how to get the most out of your ingredients:
- Arugula: Wash the arugula leaves thoroughly and pat them dry with a clean kitchen towel. Trim off any tough stems, and tear the leaves into bite-sized pieces. Do not chop the leaves, as this can cause them to release a bitter taste.
- Mint: Wash the mint leaves and pat them dry with a clean kitchen towel. Remove the leaves from the stems and tear them into small pieces. Do not chop the leaves, as this can cause them to bruise and lose their flavor.
- Olives: Remove the pits from the olives, if necessary, and chop them into small pieces. This will help to distribute their flavor evenly throughout the salad.
- Oranges: Peel the oranges and remove any white pith. Cut the oranges into small wedges, discarding the seeds. Alternatively, you can use a citrus tool to segment the oranges, which will make them easier to eat and more visually appealing.
- Ricotta Salata: Cut the cheese into small cubes or crumble it into small pieces. This will help to distribute it evenly throughout the salad.
Tip #3: Dressing the Salad
The dressing is a crucial element of any salad, as it can either enhance or overpower the flavors of the ingredients. For this arugula and mint salad, a simple vinaigrette made with olive oil, lemon juice, and honey is a great choice. Here are some tips for dressing the salad:
- Use a whisk or a jar with a tight-fitting lid to mix the dressing ingredients together. This will ensure that the ingredients are well-emulsified and that the flavors are evenly distributed.
- Drizzle the dressing lightly over the salad, rather than pouring it all on at once. You can always add more dressing later if needed. Too much dressing can make the salad soggy and overpower the other flavors.
- Toss the salad gently with your hands or with tongs, making sure that all of the ingredients are coated evenly. Be careful not to crush the delicate leaves of the arugula and mint.
Tip #4: Serving the Salad
Once your arugula and mint salad is dressed and ready to go, it is important to serve it properly in order to maximize its flavor and visual appeal. Here are some tips for serving the salad:
- Use a large, shallow bowl or platter to display the salad. This will allow the different colors and textures of the ingredients to stand out.
- Arrange the ingredients in an attractive, artful manner. You can layer the leaves of arugula and mint, and scatter the olives, oranges, and cheese on top. This will make the salad more visually appealing and more fun to eat.
- Serve the salad immediately, while it is still fresh and crisp. If you need to prepare it ahead of time, you can keep the ingredients separate and dress the salad just before serving.
With these valuable tips in mind, you can create a delicious and healthy arugula and mint salad with oil-cured black olives, oranges, and ricotta salata that will impress your family and friends. Bon Appétit!
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