Arugula Salad with Blood Orange Vinaigrette

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Spring Vegetables

Rated: 4 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
5 min
Level:
Easy
Yield:
2 servings

Close

Times:

Prep: 15 min
Inactive Prep: --
Cook: 5 min
Total:: 20 min

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

2 tablespoons olive oil
1/2 cup fresh porcini, thinly sliced
Salt and freshly ground pepper
1/4 teaspoon crushed red pepper flakes
2 cups arugula leaves, washed
1 cup red dandelion greens, washed
1/4 cup thinly sliced red onion
1 blood orange, segmented
Blood Orange Vinaigrette, recipe follows

Directions

Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.

Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.

Blood Orange Vinaigrette:

1/2 cup blood orange juice

1 tablespoon finely chopped shallots

1 teaspoon Dijon mustard

1 teaspoon sugar

1 tablespoon sherry vinegar

1 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Southern Fried Catfish Salad with Orange Sweet Potato-Bourbon Dressing

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 25

View all 25 Salad Collections

Comments & Reviews

recipe Arugula Salad with Blood Orange Vinaigrette
Eliana Atlanta, GA 03-27-2008
Flag

Dressing
Rated: 3 stars out of 5

I used this recipe just for the dressing and was not 100% in love with it. i thought it was kinda bland and was expecting... something more tart. it was....just ok.Read more
recipe Arugula Salad with Blood Orange Vinaigrette
MELISSA covina, CA 08-16-2006
Flag

Blood oranges rule
Rated: 5 stars out of 5

Everyone loved this salad. Messy to make with all the juice and stuff, but sure did taste good.
recipe Arugula Salad with Blood Orange Vinaigrette
Nora Sacramento, CA 08-09-2005
Flag

A twist on this....
Rated: 4 stars out of 5

Not sure if I should actually rate this particular recipe, but it was the initial inspiration for a salad I made that got... RAVE reviews. I took one bag prepped arugula, trimmed stems, and tossed it with 1 can high quality pickled beets (which I sliced); 1 sm. can mandarin oranges, drained, 1/3 cup coarsely diced red onion, 1/3 c. toasted pistachios, chopped. I tossed it all w/ tongs. Then I poured @1/4 c. extra virgin olive oil over the top of it, tossed it again, added sea salt and freshly ground pepper, tossed again, and finished it off with white wine vinegar to taste. I was entertaining guests, using what I had on hand, and everyone loved it!!! 3 seperate recipe requests. So, thanks Emeril for the inspiration! And all others, improvise--you may come up with a masterpiece!Read more