I can nearly feel it. Oh, we're so close here in New York. So close to Spring. I don't yet have a plethora of farmer's market produce available, but I'm feeling it. I can almost imagine the whiff of ramps and spring onions in the air. So, I got impatient and wanted a salad that tasted like spring but is still made with traditional "in season" winter ingredients. Can you blame me? Here's is a gorgeous, light and very refreshing and almost-Spring "Arugula, Artichoke and Blood Orange Salad."
This technique of using citrus in salads is one of my favorite ways to remind me that spring is on the way when we're still in winter. That's part of the beauty of the citrus growing season. It helps get us through the dark months. If you add citrus to anything, especially a raw salad, it just pops the flavors into life and makes a light, healthy and fresh dish. Try it, it'll get you through!!
Serves 4 as appetizer
1 large bunch arugula, washed
2 Roma tomatoes
1 can artichoke hearts, quartered
1 blood orange, half segmented and half for juice
freshly shaved parmesan to taste
1/4 c. extra virgin olive oil
half blood orange, juiced
sea salt to taste
freshly ground black pepper to taste
1/2 tsp. dijon mustard
1. Wash and spin-dry arugula. Chop tomatoes and artichoke hearts.
2. Cut the blood orange in half. Peel the first half with a sharp knife, releasing only the segments and leaving all peel, pith and membranes out.
3. Toss the arugula, tomatoes, artichoke hearts and blood oranges very gently in a large salad bowl.
4. In a small bowl, whisk together the olive oil, juice from the other half of the blood orange, mustard, salt and pepper. Whisk this dressing until very smooth and incorporated.
5. Drizzle the dressing over the salad. Shave parmesan with a vegetable peeler directly on the salad. Serve immediately and enjoy.