Citrus Salad with Arugula & Ricotta Salata

Name: Citrus Salad with Arugula & Ricotta Salata
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 5 tbsp. white balsamic vinegar; 1 ⁄ 2 small red onion, halved and thinly sliced crosswise; 2 blood oranges, peeled, pith removed, and sliced crosswise 1/4" thick; 1 Cara Cara orange, peeled, pith removed, and sliced crosswise 1/4" thick; 1 navel orange, peeled, pith removed, and sliced crosswise 1/4" thick; 2 tbsp. roughly chopped mint leaves; 2 tbsp. roughly chopped, roasted, salted pistachios; 3 cups packed baby arugula; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. crumbled ricotta salata

Serves
serves 4-6

SIGNE BIRCK

Adapted from Anna Watson Carl's cookbook The Yellow Table, this salad is best made in the winter when blood oranges are readily available. Navel oranges make a good substitute in other seasons—either way, it'll be the prettiest dish on the table.

Ingredients

5 tbsp. white balsamic vinegar
¹⁄₂ small red onion, halved and thinly sliced crosswise
2 blood oranges, peeled, pith removed, and sliced crosswise 1/4" thick
1 Cara Cara orange, peeled, pith removed, and sliced crosswise 1/4" thick
1 navel orange, peeled, pith removed, and sliced crosswise 1/4" thick
2 tbsp. roughly chopped mint leaves
2 tbsp. roughly chopped, roasted, salted pistachios
3 cups packed baby arugula
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. crumbled ricotta salata

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Instructions

Step 1

Place 3 tbsp. vinegar and onion in a bowl and let sit 15 minutes; drain, discarding vinegar. Arrange the orange slices in alternating colors on a large plate or platter. Sprinkle with mint, pistachios, and the marinated red onions. Toss remaining vinegar, the arugula, oil, salt, and pepper in a bowl. Pile the arugula in the center of the oranges and sprinkle with ricotta salata. Serve immediately.