I have previously expressed my love for the blood orange and what it can do for a martini. But blood oranges aren’t only great for martinis, of course. They also make a darn tasty salad. I used them this evening in Emeril’s Arugula Salad with Blood Orange Vinaigrette and discovered that arugula and blood oranges make an amazing pair. The arugula is peppery, the blood orange is tart, and the marriage of the two strikes the perfect balance. Add some romaine or any other green that you like, top with some spring onions, and you have a delicious jewel-toned salad.
I’m thinking I’ll submit this post to Nutriferia, which is doing a roundup of spring salads. Sounds like a great idea!
Blood oranges will be around until May, so get some while you can and enjoy this gorgeous delicious fruit.
Arugula Salad with Spring Onions and Blood
adapted from Arugula Salad with Blood Orange Vinaigrette
3 cups arugula
2 cup romaine
2 spring onions, sliced
2 blood oranges, segmented
Blood Orange Vinaigrette, recipe follows
Combine arugula, romaine, scallions, and orange segments in a bowl. Toss with vinaigrette to coat. Serve immediately.
Blood Orange Vinaigrette
1/2 cup blood orange juice
1 finely chopped spring onion
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together juice, onion, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.