Post by Guest on Mar 18, 2010 13:14:27 GMT -5
Arugula, Fennel, and Blood Orange Salad
Serves 4
1 blood orange, chilled
6 cups arugula
1 bulb fennel, very thinly sliced or shaved
1/3 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup Croutons, see recipe below
Anticuchos (Grilled Beef Hearts), see recipe, for serving (optional)
Slice ends off blood orange and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the orange sections by slicing with a knife between membranes. Remove and discard seeds.
Combine arugula, fennel, and blood orange segments in a large salad bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss thoroughly. Sprinkle with Croutons and serve immediately. If desired, top with Anticuchos.
Croutons
3 tablespoons extra virgin olive oil
4 slices crusty bread, torn into small pieces
Salt and freshly ground black pepper, to taste
Heat olive oil in a large skillet over medium low heat. Add bread, season with salt and pepper, and toss to coat. Let cook over medium low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove croutons to a plate and cool before adding to salad.
Serves 4
1 blood orange, chilled
6 cups arugula
1 bulb fennel, very thinly sliced or shaved
1/3 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup Croutons, see recipe below
Anticuchos (Grilled Beef Hearts), see recipe, for serving (optional)
Slice ends off blood orange and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the orange sections by slicing with a knife between membranes. Remove and discard seeds.
Combine arugula, fennel, and blood orange segments in a large salad bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss thoroughly. Sprinkle with Croutons and serve immediately. If desired, top with Anticuchos.
Croutons
3 tablespoons extra virgin olive oil
4 slices crusty bread, torn into small pieces
Salt and freshly ground black pepper, to taste
Heat olive oil in a large skillet over medium low heat. Add bread, season with salt and pepper, and toss to coat. Let cook over medium low heat, stirring frequently, until golden, about 5 to 10 minutes. Remove croutons to a plate and cool before adding to salad.