Creamy Citrus Salad
Taken from The Minimalist Kitchen by Melissa Coleman.
Prepare the citrus. Peel the oranges using a sharp paring knife. Begin by cutting off the navel of the oranges to give yourself a flat edge. Place the flat edges to the cutting board and cut away the peel and the bitter white pith. Segment the oranges by cutting in between the white membranes.
Make the dressing. In a small bowl, add all of the dressing ingredients except the oil. Pour the oil in a slow steady stream, whisking until emulsified (until the oil and vinegar become one). This can be made 2 weeks in advance and stored in the fridge.
Make the salad. Just before serving, toss together the arugula, onion, and half of the dressing in a large bowl. Top with the prepared citrus, and sprinkle with cheese. Serve the remaining dressing on the side.
Ingredients
Directions
Prepare the citrus. Peel the oranges using a sharp paring knife. Begin by cutting off the navel of the oranges to give yourself a flat edge. Place the flat edges to the cutting board and cut away the peel and the bitter white pith. Segment the oranges by cutting in between the white membranes.
Make the dressing. In a small bowl, add all of the dressing ingredients except the oil. Pour the oil in a slow steady stream, whisking until emulsified (until the oil and vinegar become one). This can be made 2 weeks in advance and stored in the fridge.
Make the salad. Just before serving, toss together the arugula, onion, and half of the dressing in a large bowl. Top with the prepared citrus, and sprinkle with cheese. Serve the remaining dressing on the side.
Notes
