Citrus Salad with Arugula & Ricotta Salata
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.
- 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
- 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.