I get into salad ruts so when I saw this recipe I jumped for joy! I’ve made it several times and let me tell you, the citrus possibilities are endless! The recipe calls for red grapefruit, which I cannot eat because it interferes with my birth control pill. Check your labels friends! Did you know that grapefruit and pomegranate can interfere with certain drugs? So, I used blood oranges and naval oranges and upped the amount to 6 total. You could also use Valencia or Cara Cara oranges.
The recipe is from Cook’s Illustrated. You know how I feel about Cook’s. It’s pretty darn wonderful.
Citrus Salad with Arugula, Walnuts and Golden Raisins
2 red grapefruit
3 navel oranges
1 tsp sugar
Salt and pepper
1 tsp unsalted butter
½ cup walnuts, chopped coarse
3 Tbsp EVOO
1 small shallot, minced
1 tsp Dijon mustard
4ounces (4 cups) arugula
½ cup golden raisins
- Cut away peel and pith from grapefruits and oranges. Cut each fruit in half from pole to pole, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.
- Melt butter in 8-inch skillet over medium heat. Add walnuts and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer walnuts to paper towel–lined plate.
- Drain fruit in colander, reserving 2 tablespoons juice. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk reserved juice, shallot, and mustard in medium bowl. Add arugula, ¼ cup raisins, and ¼ cup reserved walnuts and toss to coat. Arrange arugula mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining 1/4 cup raisins and remaining 1/4 cup reserved walnuts. Season with salt and pepper to taste. Serve immediately.