Peppery greens pair with tangy citrus in this carrot, arugula and blood orange salad. Freshly grated ginger in the dressing adds a little more bite and lots of flavor.
I came across a bag of “raspberry oranges” at the grocery store and strongly suspected that they were blood oranges. I hadn’t had any blood oranges this season and eagerly put them in my cart. They were blood oranges. I have been adding them to green salads and fruit salads, enjoying the beautiful color that they add to the dishes.
Toasted sesame seeds provide a nice nutty addition to this salad.
This recipe makes four servings.
Ingredients
You’ll need the following ingredients to make this carrot, arugula and blood orange salad.
- 2 tablespoons sesame seeds
- 2 tablespoons Champagne vinegar (or white wine vinegar)
- 1/4 cup light vegetable oil (such as canola)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon grated fresh ginger
- 3/4 teaspoon Kosher salt
- Pinch of cayenne pepper
- Freshly grated black pepper, to taste
- 2 ounces arugula
- 2 blood oranges, peeled and sliced horizontally (1/4-inch slices)
- 1 large carrot, peeled
Directions
Heat the sesame seeds in a small skillet over medium heat until lightly toasted, stirring and moving them constantly (about 3 minutes). Set them aside.
Make the vinaigrette. Whisk the oils and vinegar together in a bowl. Add the ginger, salt, cayenne pepper and a few twists of grated black pepper. Blend everything and let it sit for a minute for the flavors to merge. Taste and add more salt or pepper if needed.
Put the arugula into a salad bowl. Using a vegetable peeler, grate the carrot over the salad in small ribbons (an inch or two long). Add the orange slices.
When you are ready to serve the salad, add the dressing and sesame seeds and toss everything together.
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