{"id":33151,"date":"2021-12-23T20:52:15","date_gmt":"2021-12-24T01:52:15","guid":{"rendered":"https:\/\/www.kalofagas.ca\/?p=33151"},"modified":"2023-03-30T16:20:19","modified_gmt":"2023-03-30T20:20:19","slug":"baby-arugula-and-citrus-salad","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2021\/12\/23\/baby-arugula-and-citrus-salad\/","title":{"rendered":"Baby Arugula & Citrus Salad"},"content":{"rendered":"\n\n\n
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A couple of weeks ago I served this salad for my Christmas themed Supper Club. It can be hard to serve salads but as consumers, we have access to a bounty of ingredients; some seasonal and others brought in from warmer climates.<\/p>\n\n\n\n

This salad uses my popular three-citrus dressing, some baby arugula, citrus fruit and some almonds and pomegranate seeds.<\/p>\n\n\n\n

I used cara cara oranges (you can use blood oranges, tangerines or whatever citrus fruit you desire.<\/p>\n\n\n\n

This salad looks best served ‘family style’, go for it during the festive season. Enjoy!<\/p>\n\n\n

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Baby Arugula & Citrus Salad<\/h2>Recipe by Peter Minaki<\/span>Course: Appetizer<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4-6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/strong>Dressing<\/strong><\/li>
  • <\/span>

    1\/4 cup of finely diced shallots (or red onions)<\/em><\/span><\/p><\/li>

  • <\/span>

    2 Tbsp. red wine vinegar<\/em><\/span><\/p><\/li>

  • <\/span>

    2 Tbsp. honey<\/em><\/span><\/p><\/li>

  • <\/span>

    2 Tbsp. Dijon honey<\/em><\/span><\/p><\/li>

  • <\/span>

    juice of one lemon<\/em><\/span><\/p><\/li>

  • <\/span>

    juice of one orange<\/em><\/span><\/p><\/li>

  • <\/span>

    juice of 1\/2 pink grapefruit<\/em><\/span><\/p><\/li>

  • <\/span>

    approx. 1\/2 cup extra virgin olive oil<\/em><\/span><\/p><\/li>

  • <\/span>

    fresh ground pepper<\/em><\/span><\/p><\/li>

  • <\/span>

    sea salt to taste<\/em><\/span><\/p><\/li>

  • Salad<\/strong><\/li>
  • <\/span>

    8 cups of baby arugula<\/em><\/span><\/p><\/li>

  • <\/span>

    2 tangerines<\/em><\/span><\/p><\/li>

  • <\/span>

    1 blood orange (or cara-cara)<\/em><\/span><\/p><\/li>

  • <\/span>

    1 orange<\/em><\/span><\/p><\/li>

  • <\/span>

    1\/2 cup thinly sliced red onion<\/em><\/span><\/p><\/li>

  • <\/span>

    4 Tbsp. blanched white almonds (I used marcona)<\/em><\/span><\/p><\/li>

  • <\/strong>Garnish<\/strong><\/li>
  • <\/span>

    as much pomegranate seeds as you like<\/em><\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • To make the dressing, add all the ingredients, some salt and pepper into a plastic container. Use a stick blender to thoroughly blend. Taste, adjust seasoning with salt and pepper (or adjust any of the other ingredients to your liking).<\/li>
    • To prepare the citrus fruit, slice the tops and bottoms with a knife then place the fruit flat on your cutting board and carefully cut off the remaining skin around the fruit. Now cut the fruit into slices and reserve.<\/li>
    • Place your arugula on a platter, top with slices of orange, tangerine and blood orange. Top with some sliced red onions.<\/li>
    • Spoon over some dressing, garnish with almonds, pomegranate seeds and serve.<\/li><\/ul><\/div>