I found this recipe in a farming journal and it looked good so I thought I’d share it:
For a better orange salad recipe, follow
these rules: for bold flavor, include lime juice in the dressing;
allow the oranges to drain before tossing them with the other
ingredients to eliminate excess juice; use just a small amount
of greens; and toss the salad very gently to prevent the greens
from bruising and the orange pieces from falling apart.
3 medium oranges prepared according to illustrations below
to make 1 1/2 cups
5 teaspoons lime juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon ground coriander, toasted in small dry skillet until fragrant,
about 30 seconds
1/8 teaspoon table salt
Ground black pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick
slices (about 1 1/3 cups)
4 ounces baby arugula (about 4 cups)
Instructions
Place orange pieces in nonreactive mesh strainer set over bowl; let
stand to drain excess juice. Meanwhile, whisk lime juice, mustard,
coriander, salt, and pepper to taste in large bowl until combined.
Whisking constantly, gradually add oil.
Add oranges, radishes, and arugula to bowl and toss
gently to combine. Divide arugula among individual plates, place a
portion of oranges and radishes over arugula, and drizzle with any
dressing in bowl; serve immediately.
Technique Tips Cutting Oranges
1. Cut thin slice from top and bottom,
stand on end, and slice away rind and
white pith.
2. Cut in half
from end to end, remove stringy pith,
cut each half into three wedges, and
cut crosswise into 1/4-inch pieces.