I've been cooking up a lot of amazing lamb dishes over the past year and I've been working on some healthy accompaniments for the meal. This salad has beautiful color and fresh flavors. It is perfect with a rack of lamb.
Juice of 1 blood orange (about 1/4 cup)
1 tablespoon shallot, minced (from 1 small shallot)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 firm but ripe Haas avocado, peeled and diced
2 cups loosely packed baby arugula leaves
1 blood orange, peeled, segmented, and seeded
1 tablespoon shallot, minced (from 1 small shallot)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 firm but ripe Haas avocado, peeled and diced
2 cups loosely packed baby arugula leaves
1 blood orange, peeled, segmented, and seeded
In small bowl, whisk together orange juice, shallot, 1/2 teaspoon
salt, and 1/4 teaspoon pepper. Gradually add olive oil until it emulsifies. Top arugula with dressing and add avocado and blood orange segments and remaining salt and pepper.
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