Orange and Radish Salad with Arugula
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups5 teaspoons lime juice from 1 to 2 limes¼ teaspoon Dijon mustard ½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds⅛ teaspoon table salt ground black pepper 3 tablespoons vegetable oil 5 radishes, quartered lengthwise and cut crosswise into ⅛-inch-thick slices (about 1 ⅓ 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.
Time
20 minutesYield
Serves 4Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
5 teaspoons lime juice from 1 to 2 limes
¼ teaspoon Dijon mustard
½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
⅛ teaspoon table salt
ground black pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into ⅛-inch-thick slices (about 1 ⅓ cups)
4 ounces baby arugula (about 4 cups)
Test Kitchen Techniques
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
5 teaspoons lime juice from 1 to 2 limes
¼ teaspoon Dijon mustard
½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
⅛ teaspoon table salt
ground black pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into ⅛-inch-thick slices (about 1 ⅓ cups)
4 ounces baby arugula (about 4 cups)
Test Kitchen Techniques
Ingredients
3 medium oranges prepared according to illustrations below to make 1 ½ cups
5 teaspoons lime juice from 1 to 2 limes
¼ teaspoon Dijon mustard
½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
⅛ teaspoon table salt
ground black pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into ⅛-inch-thick slices (about 1 ⅓ cups)
4 ounces baby arugula (about 4 cups)
Test Kitchen Techniques
Why This Recipe Works
For a better orange salad recipe, we came up with 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 (or no greens at all); and toss the salad very gently to prevent the greens from bruising and the orange pieces from falling apart.
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.
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