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Arugula with blood orange vinaigrette

Time 15 minutes
Yields Serves 4
Arugula with blood orange vinaigrette
(Mel Melcon / Los Angeles Times)
1

To 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.

2

Wash 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.

3

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

From Donna Deane, Times Test Kitchen director.

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