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Salads, Vegetarian

Arugula with blood orange vinaigrette

Arugula with blood orange vinaigrette
Mel Melcon / Los Angeles Times

We had just spent several days in a small village in the Tunisian desert, where camels outnumbered cars. Traveling in an ancient Volkswagen bug, my husband and I, college students down to our last few dinars, headed to Tunis, where ... Read more

Total time: 15 minutes | Serves 4
  • 1 teaspoon minced shallot
  • 1/4 cup blood orange juice (juice of 1 to 2 oranges)
  • 2 tablespoons good quality olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 8 cups arugula (about 5 ounces)
  • 2 blood oranges
  • 1/2 cup roasted salted Marcona almonds

Step 1To make the vinaigrette, whisk together in a small bowl the minced shallot, blood orange juice, olive oil, salt and pepper. Set aside while preparing the salad ingredients.

Step 2Wash the arugula and spin in a salad spinner or pat dry on paper towels. Use a sharp knife to slice the ends from the oranges, then remove the peel and pith from the oranges. Thinly slice the peeled oranges.

Step 3Place the arugula in a large bowl; add the orange slices and Marcona almonds. Drizzle with the vinaigrette and toss.

Note: From Donna Deane, Times Test Kitchen director.

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