Best Orange Salad W Arugula Oil Cured Olives Recipes

Arugula and Orange Salad with Lemon Vinigarette image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Steps:

Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
Toss Salad with dressing and serve.

Sliced Orange Salad with Sauteed Olives and Ricotta Salata image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 17m

Yield 8 to 12 servings

Number Of Ingredients 11

6 medium navel oranges
4 tablespoons extra-virgin olive oil
2 tablespoon finely chopped fresh rosemary leaves
1 cup oil-cured black olives, pitted and halved
12 cups lightly packed baby spinach or arugula leaves
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
4 ounces ricotta salata
2 medium navel oranges, juiced
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

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 .

Orange, Arugula, and Kalamata Olive Salad image

Provided by dicentra

Categories Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups trimmed arugula (about 8 ounces)
2 cups thinly sliced fennel bulbs
3/4 cup vertically sliced red onion
12 sliced pitted kalamata olives
2 cups coarsely chopped orange sections (about 2 pounds)

Steps:

Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl.
Drizzle lemon mixture over arugula mixture; toss gently to coat.
Top with orange sections.

Nutrition Facts : Calories 110.5, Fat 3.6, SaturatedFat 0.5, Sodium 440.2, Carbohydrate 19.7, Fiber 5, Sugar 10.7, Protein 2.8

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

Provided by Suzanne Goin

Yield Makes 6 servings

Number Of Ingredients 15

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.

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.