cooking. baking. recipes. eating out.

cooking. baking. recipes. home economics. eating out.

Thursday, October 27, 2011

Arugula, Orange and Toasted Walnut Salad

This is a flavorful salad that tastes best in the fall and winter as the ingredients are so seasonal, almost Christmasy, with the oranges and walnuts. In this recipe you will need to "supreme" the oranges. This may seem a bit elaborate in concept but once you do it a few times you'll be able to do a whole orange in a minute. You will also be able to use this skill in other dishes. I think it's a beautiful way of cutting up an orange.

1-2 oranges, number and type by preference
1/4 cup walnuts
2 oz. arugula

1 tsp. red wine vinegar
1/4 tsp kosher salt
1/4 tsp black or white pepper
1/2 Tbsp olive oil

On a cutting board and using a sharp knife, cut the top 1/2" and bottom 1/2" off an orange.

Next, using vertical cuts, cut strips off the side of the orange. Be sure to cut off all the white part (pith) but try to leave as much of the flesh as possible.

Over your salad bowl and using a very sharp paring knife, start removing the segments from the orange leaving behind the membranes. Let the excess juice fall into the salad bowl and set aside the segments in another small bowl.

Once you have removed all the segments, squeeze what remains in your hand over the salad bowl. You'll have a good tablespoon or two. The juice will be part of the dressing.

Add the vinegar and salt to the orange juice in the salad bowl. Whisk to disolve the salt. Add the pepper. Then whisk in the olive oil. Set aside.

Place a small skillet over high heat. When hot, toast the walnuts for a few minutes until fragrant and changing color. Remove from heat and set aside.

Toss the arugula, half the orange segments and half the nuts in the dressing. Plate on salad plates and garnish with the remaining nuts and orange segments. Using a spoon, drizzle a little of the remaining dressing from the bowl over the salads.

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