From the blog For Love of the Table
1/2 a large or 1 small, Cara cara orange
1/2 oz. Arugula
1/2 oz. Radicchio (about 2 leaves), torn into large bite-sized pieces
1 T. (or to taste) Champagne Vinaigrette (see below)
1 medium beet (about 3 oz.), roasted and cut into 8 to 10 wedges or halved and sliced crosswise (dressed with lemon or vinegar of your choice, if you like)
2 Medjool dates, pitted and each cut into 6 to 7 lengthwise strips
A mounded tablespoon of pistachios, lightly toasted (or not—as you prefer) and very coarsely chopped
1 oz. Feta in brine, broken/crumbled
Prepare the orange: Slice off the stem and blossom ends. Set the fruit so that it is resting on one of the flat, cut surfaces. Using a thin, sharp knife, cut away the rind in strips. As you cut, follow the contour of the fruit with your knife and use the previous cut to guide where you make the next cut so that you remove all of the peel, pith and membrane...but as little of the flesh as possible. Slice from top to bottom and rotate the fruit as you make each cut. You should end up with a smooth, sphere of citrus that is free of membrane, pith and peel. Cut the orange in half from top to bottom (direction of the segments). If the orange is large, I only use one half. If small, I’ll use the whole thing. Cut the halves into quarters, lay them on their side and cut cross-wise in quarter inch or so slices.
Place the arugula and radicchio in a small bowl. Season with salt and drizzle with enough vinaigrette to barely coat—don’t weigh the greens down with the dressing…you can drizzle more over the salad after you build it. Toss to thoroughly coat the lettuces. Give the beets a drizzle of the vinaigrette and season with salt & pepper if you didn’t dress them with vinegar and seasonthem when you roasted them.
Scatter half of the greens over the plate. Arrange half of all the other elements over the greens. Repeat these two layers. Drizzle with more vinaigrette and serve. Serves 1…but multiplies easily to serve as many as you like.
Champagne vinaigrette:
2 T. Champagne vinegar
1 small shallot, peeled and finely minced (1 1/2 to 2 T.)
1/4 t. salt, or to taste
1 t. Dijon mustard
6 T. extra-virgin olive oil
Make the vinaigrette: Place the vinegar in a small bowl with the shallots and salt. Set aside for five minutes or so to let the shallots soften a bit. Add the mustard and whisk until smooth. While whisking constantly, add the olive oil in a thin stream to form a slightly thickened, emulsified dressing. Taste and correct the seasoning with salt. Set aside.
As published on forloveofthetable.com
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