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Arugula, Blood Orange, And Fennel Salad With Walnut Oil |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Arugula, Blood Orange, And Fennel Salad With Walnut Oil recipe on the web!!Serves 10 to 12 The flavors in this salad literally burst in your mouth. If you can't find blood oranges, which are in season from winter to early spring, use navel oranges or a sweet pink grapefruit. _ pounds arugula, stemmed _ blood oranges, peeled and sectioned _ fennel bulbs, trimmed and cut into paper-thin disks DRESSING: _ cloves garlic, minced _ lemon, juiced _ orange, juiced ___ cup olive oil ___ cup walnut oil _ tablespoons coarsely chopped fresh tarragon Sea salt and freshly ground pepper to taste In a large bowl, combine the arugula, oranges, and fennel. TO MAKE THE DRESSING: In a medium bowl, combine the garlic, citrus juices, and oils. Whisk the dressing until it begins to thicken. Stir in the tarragon, salt, and pepper. Toss the salad with the dressing and serve. From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Arugula, Blood Orange, And Fennel Salad With Walnut Oil Roasted Leg of Lamb With Mint Pesto Broccoli Mash Roasted Mixed New Potatoes Rice Pudding With Brandied Cherries Bruschetta With Chopped Tomatoes, Parsley, And Basil Chicken à la Mama Chopped Escarole Salad With Grapefruit And Avocado Dark Chocolate Brownies With Coffee Ice Cream Bagna Cauda With Fennel, Endives, and Cauliflower Baked Three-Cheese Pasta With Pancetta Frisée Salad With Mushrooms, Tomatoes, And Red Onion Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream |
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