Best 3 Arugula And Mint Salad With Oil Cured Black Olives Oranges And Ricotta Salata Recipes

SLICED ORANGE SALAD WITH SAUTEED OLIVES AND RICOTTA SALATA

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 SALAD W/ ARUGULA & OIL-CURED OLIVES

Steps:

• Dressing: Combine first 7 ingredients, then gradually add oil. Salad: Combine arugula & 3/4 of dressing in a large bowl. Gently toss to coat. Arrange about 1/2 C. arugula on each of 10 plates; arrange orange slices evenly over salads. Drizzle remaining 1/4 of dressing over the top of salads; top each salad w/ 3 olives. Sprinkle w/ salt & pepper.

ARUGULA, PEAR AND ORANGE SALAD

Steps:

• Make the dressing. In a jar, combine olive oil, vinegar, Dijon mustard, salt and freshly ground black pepper. Cover and shake vigorously.
• Peel the orange and divide into sections. Roughly chop pears into chunks and arrange on a bed of arugula. Add pitted green olives and the orange sections. Top with mint and dressing. Store leftover dressing in the refrigerator.