Orange and Radish Salad with Arugula

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)


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.