Orange and Radish Salad with Arugula
For a better orange salad recipe, we came up with these rules: for bold flavor, include lime juice in the dressing; allow the oranges to drain before tossing them with the other ingredients to eliminate excess juice; and toss the salad very gently to prevent the greens from bruising and the orange pieces from falling apart.
INGREDIENTS
2 medium oranges prepared according to illustration below (or just peel em and slice em up membranes and all!)
5 teaspoons lime juice from 1 to 2 limes
¼ teaspoon Dijon mustard
½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
salt and pepper, to taste
3 tablespoons vegetable oil
5 or so radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick slices
All the arugula in your FEED Bin
Directions:
Once orange pieces are segmented according to the directions above (or according to your need for speed and efficient salad making), place orange pieces in strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.
Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.
Recipe Source: Adapted from Cook's Illustrated