A little blood orange… October 8

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I’m obsessed…

Track down this oil and make the following salad… this is not a drill! Stop what your doing, it’s delish!

I got mine here… they don’t do oil online yet, but they have fab tea!


Arugula Salad with Blood Orange Vinaigrette
(Recipe courtesy of Emeril Lagasse)
Total Time: 20 min
Prep: 15 min
Cook: 5 min
Yield:2 servings, Level:Easy

2 tablespoons olive oil
1/2 cup fresh porcini, thinly sliced
Salt and freshly ground pepper
1/4 teaspoon crushed red pepper flakes
2 cups arugula leaves, washed
1 cup red dandelion greens, washed
1/4 cup thinly sliced red onion
1 blood orange, segmented
Blood Orange Vinaigrette, recipe follows
Blood Orange Vinaigrette:
1/2 cup blood orange juice
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.

Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.

Blood Orange Vinaigrette:
Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.


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