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Orange Arugula Salad

May 1, 2015 by Carine Clary Leave a Comment

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I first had this at a little Italian restaurant in Queens, New York called Bartolinos. I was initially surprised that something so simple could be so satisfying but I shouldn’t have been. I’ve always thought that one good way of judging a restaurant is to look at how much care and creativity they put into their salads and appetizers.

This kind of first course is the polar opposite of the “bottomless bread basket” on offer at certain chain restaurants which shall mercifully remain unnamed. Those usually serve to dull your senses so you won’t be overcome by nausea when you’re served the processed microwaved entrees whose flavor is mostly derived from generous additions of MSG.

On the other hand, there’s a place for those entree like salads, e.g.,  ‘Salade Nicoise’ and ‘Cob Salad’ which I’ve eaten and like.

But the thing about any dish with few ingredients is that you can’t cheat. Every ingredient has to be perfect and perfectly compatible. This salad hits that mark. The peppery flavor of the arugula, the sweet tart of the orange, and the slightly nutty flavor of the shaved parmesan – well you don’t need anything else.

I like this with everything but it’s particularly good with sandwiches (the Mussolini) and pasta since it’s so light.

Orange Arugula Salad
 
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Author: Carine Clary
Recipe type: Salad
Cuisine: Italian
Ingredients
  • Arugula
  • Naval Orange
  • Parmesan
  • Olive Oil
  • Vinegar to taste
  • Dijon mustard
  • Salt & Pepper
Instructions
  1. Peel and section the orange so that no white pith is visible. Do this over a bowl so you can catch the juice.
  2. Save what's left after you've sectioned the orange and give it a good squeeze.
  3. Add some olive oil, salt & pepper.
  4. Add about a tsp. of mustard (or to taste) and whisk to make the dressing
  5. Pour this over the arugula and oranges and top with shaved Parmesan.
Notes
There should be enough residual juice from the orange for the salad dressing, but you can add a little vinegar if you think it needs it.
3.3.3077

 


Filed Under: Italian, Salads

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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