LibreRecipes

Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

Rating

Calories

218.0

Protein

5.0

Sodium

106.0

Fat

14.0

1/4 cup fresh orange juice

2 tablespoons minced shallots

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon finely grated orange peel

1 teaspoon orange-flower water*

1/4 cup extra-virgin olive oil

1 cup thinly sliced red onion (about 1/2 medium)

4 large oranges

1 5-ounce package arugula (about 10 cups packed)

1 cup fresh mint leaves (from about 2 bunches)

1/2 cup thinly sliced pitted oil-cured black olives

1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices

*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.

** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.