Arugula Salad with Almonds, Green Olives, and Tangerines

by Nate Appleman and Shelley Lindgren with Kate Leahy
from A16 Food + Wine
(Ten Speed Press, 2008)
Serves 6

One of the challenges of writing recipes for the dishes we serve is that they’re never static. When Pixie tangerines start arriving in the late winter months, we like to pair the juicy segments with peppery arugula. But when the short winter Fuyu-persimmon season is in full swing, we swap in shaved persimmons for the tangerine segments, exchange arugula for escarole, and use walnuts instead of almonds.—Nate Appleman and Shelley Lindgren

convert Ingredients
4 ounces arugula
3/4 cup green olives, pitted and sliced
1/2 cup almonds, toasted and coarsely chopped
1/4 fennel bulb
4 tangerines, peeled and separated into segments
1/4 cup extrafreshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
Ricotta Salata, for grating

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Method
1. Place the arugula, olives, and almonds in a large bowl.

2. Cut the fennel quarter in half lengthwise, and then cut away the core. Using a mandoline or a sharp knife, shave the fennel lengthwise into paper-thin slices. Add the fennel slices and tangerine segments to the bowl.

3. Drizzle the olive oil and lemon juice into the bowl and season the salad with pinches of salt and pepper to taste. Using your hands, toss the salad gently, mixing well.

4. Transfer the salad to a large serving bowl. Using a Microplane or other fine-rasp grater, grate a generous amount of Ricotta Salata over the top. Serve immediately

Recipe © 2008 by D.O.C. Restaurant Group, LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.