Arugula, Avocado, Orange and Red Onion Salad | CUESA

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Arugula, Avocado, Orange and Red Onion Salad

Source:

Esther Pruitt, Hare Hollow

This recipe was demonstrated at CUESA’s Market to Table program on March 1, 2008.

Serves 8

INGREDIENTS

Salad
4 bunches of arugula (or, any other peppery green, such as watercress or mâche)
2 large avocados, halved, pitted, peeled and sliced crosswise
½ medium red onion, thinly sliced
6 to 8 small blood oranges, peeled and cut into small pieces
2 to 4 navel oranges, peeled and cut into small pieces
Seeds from two pomegranates

Dressing
3 ½ tablespoons fresh lemon juice
½ to ¾ cup balsamic vinegar
1 tablespoon minced fresh Italian parsley
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Salt and pepper, to taste

Croutons
2 tablespoons extra-virgin olive oil, plus more to rub on baking sheet
2 ½ cups country Italian bread, with crust, cut into ½-inch cubes
1 cup freshly grated local, hard grating cheese (or parmesan cheese)
Salt and pepper, to taste

PREPARATION

For the dressing
Whisk together lemon juice, balsamic vinegar, parsley and mustard in a small bowl. Gradually whisk in olive oil.  Season with salt and pepper.  (Dressing can be made one day ahead; chill.  Bring to room temperature and whisk again before using.)


For the croutons
Preheat oven to 375 degrees.  Rub baking sheet with a small amount of oil using a paper towel.

  1. Toss bread with the olive oil in a medium bowl, adding more oil to thoroughly coat the bread, if necessary. Sprinkle with salt and pepper.
  2. Toss with cheese, pressing cheese to adhere to bread.
  3. Scatter croutons on baking sheet and bake for 8 to 10 minutes, or until lightly browned.  Cool on sheet.  (Croutons can be made 8 hours ahead. Let stand at room temperature.)

To serve
Divide arugula among 8 plates.  Top with avocado, onion, oranges, pomegranate seeds, dressing and croutons.  Serve remaining dressing on the side.

 

 

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