Arugula and dandelion greens are both bitter, but their flavors are quite distinct. Anyone who has eaten arugula freshly picked from the garden will not confuse its taste with anything else, while the dandelion greens offer a more subtle kick. Nevertheless, they combine surprisingly well in a salad. Blood oranges are used here in both the dressing and the salad itself to both temper and enhance the flavors of these greens. Sauteed porcini mushrooms and parmesan cheese are added at the last minute to add a creamy finish and depth to the salad. The colors are also spectacular here -- red-ribbed greens, deep orange fruit, and creamy shaved parmesan cheese -- making this the perfect choice if you're looking for a quick salad that is sure to impress.
Salad with Arugula, Dandelion Greens and Blood Oranges
makes two meal-sized portions or 4 to 6 side dishes
Blood Orange Vinaigrette Dressing
1/2 cup blood orange juice (from about 4 oranges)
1 Tbs shallots, finely chopped (about 2)
1 tsp Dijon mustard
1 tsp sugar
1 Tbs sherry vinegar
1 cup olive oil
1/4 tsp sea salt
1/4 tsp black pepper
2 Tbs olive oil
4 oz king porcini mushroom, thinly sliced
1/4 tsp red pepper flakes
2 cups arugula
1 cup dandelion greens
1/4 cup red onion, thinly sliced (about 1 onion)
1 blood orange, peeled and segmented
parmesan cheese thinly sliced
sea salt and black pepper to taste
- Whisk together all ingredients except olive oil. When well-combined, slowly whisk in olive oil in a steady stream. Season with sea salt and black pepper.
- Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender. Remove from heat.
- Combine greens, onion and orange. Toss with dressing to coat. Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.
You may also like our Dandelion Green and Goat Cheese Empanadas