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Moroccan Salad
CATEGORY: Salad
Mint and oranges add a refreshing twist to this salad. Look for ricotta salata cheese in specialty cheese shops, or use feta which can be found in most grocery stores.
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SERVINGS: 8
PREP TIME: 15
INGREDIENTS
1/4 cup fresh orange juice
2 ½ tablespoons minced shallots
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1/4 cup extra-virgin olive oil
½ cup thinly sliced red onion (about 1/2 medium)
3 large oranges- peeled and thinly sliced
1 5-ounce package arugula
1 cup fresh mint leaves
1 cup thinly sliced pitted oil-cured black olives
3 ounces ricotta salata (salted dry ricotta cheese) or feta, cut into 1 1/2-inch-long, 1/4-inch-thick slices, or crumbled.
DIRECTIONS

Whisk orange juice, shallots, vinegar, lemon juice and orange peel in small bowl. Gradually whisk in oil. Season with salt and pepper.  Dressing can be made 24 hours ahead. Cover; chill. Bring to room temperature and whisk again before serving.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Add arugula, mint, and olives to onions and toss. Add additional dressing to taste. Add additional salt and pepper, if necessary.  Divide salad among 6 plates. Top with orange slices and ricotta salata slices.