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
Arugula Salad with Almonds, Olives, and Tangerines Recipe
Hands-On Time: | Total Time: | Serves 6
- 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 extra freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- Ricotta Salata, for grating
- 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.
Hungry for more? Chow down on these:
- Arugula Salad with Membrillo Dressing from The Well Seasoned Cook
- Mango, Avocado, Arugula Salad from Laylita
- Gougères with Arugula, Bacon, and Pickled Onions from Leite's Culinaria
- Roasted Pear and Arugula Salad with Pomegranate-Chipotle Vinaigrette from Leite's Culinaria
Arugula Salad with Almonds, Olives, and Tangerines Recipe © 2008 D.O.C. Restaurant Group, LLC. Photo © 2008 Ed Anderson. All rights reserved.