Friday, December 11, 2009

Cara Cara Orange, Arugula and Vidalia Onion Salad with Ricotta Salata and Pomegranate

I pulled this recipe out of my December issue of O magazine. Sounds delicious! Can't wait to make it.

1/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice, plus more to taste
sea salt and freshly ground pepper
2 bunches arugula or about 4 ounces baby arugula
1 large Cara Cara orange (you may use other varieties), peeled and pith removed, sliced crosswise.
1/2 vidalia onion, peeled and thinly sliced
1/4 pound ricotta salata, thinly shaved
4 tbsp pomegranate seeds
2 tbsp mint leaves

1. In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.
2. Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve. Makes 2-4 servings.

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