Arugula And Mint Salad With Oil Cured Black Olives Oranges And Ricotta Salata Food

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE

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.

ORANGE, RED ONION AND ARUGULA SALAD

Steps:

• Separate the rounds into rings and hold them in ice water until serving time.
• In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
• Cut the peel and pith away from the oranges and slice them into thin rounds.
• Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

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 .