Arugula salad with orange vinaigrette

I don’t often post recipes. In part, this is because I believe there are already too many recipes in the world that need good homes. And, in part, it is because I am a slapdash cook who never measures anything. And, in one more part, it is because I am not a particularly imaginative cook. We eat well, but I seldom put something on the table that someone else hasn’t already published a perfectly serviceable recipe for.

Overabundance, though, as we all know, is the mother of invention. Our hoophouse is bursting with radishes and arugula, and I managed to make a salad with them that is actually very good. The sweetness in the dressing balances the bite of the greens and the radishes, and the whole thing goes beautifully with a grilled fish or maybe a pork loin. Perhaps the strongest argument for it is that Kevin, who isn’t a big fan of salad (“this is the food my food eats”), eats as much as I put in front of him.

I’m guessing you may have some arugula and radishes too, it being arugula and radish season, so you might want to try it.

Arugula Salad with Orange Vinaigrette
(serves 2)

5 cups arugula, roughly chopped
4-6 radishes, sliced
1 oz. goat cheese, crumbled (or some shaved Parmesan, which Kevin prefers)

For the dressing:

1/3 c. fresh-squeezed orange juice (I strain the pulp, but you don’t have to)
1/3 c. olive oil
2 T. cider vinegar
2 T. maple syrup
salt to taste

Combine dressing ingredients in a jar and shake like the dickens to emulsify. Pour the amount you like over the salad (the recipe makes much more than most of us would want, but dressing is a personal thing).

6 people are having a conversation about “Arugula salad with orange vinaigrette

  1. Sounds excellent. I might substitute wine vinegar, or even lemon or lime juice for the cider vinegar, which is an item I don’t usually stock. Wish I’d thought of something like this when my friend Aline went back up north and left me a giant bag of radishes that I’ve just reached the bottom of. Radishes do keep amazingly well, I’ve discovered.

  2. That looks yummy. I make a salad of thinly sliced radishes and carrots that I dress with a store bought chinese dressing because I am lazy, but I think I am going to try your dressing.

  3. Accidental Mick says:

    I’m with Kevin on this one. Most salad stuff is only useful as a vehicle for getting vinaigrette and/or mayonaise into your mouth.

    I had never thought of useing orange juice – inspiring. I am going to try that both with and without garlic. (I have a garlic friendly kitchen.)

  4. I’m delighted that you posted this, despite your recipe-posting reluctance, as I have been thinking about this salad since visiting you and Kevin. And after reading the recipe through, I said, “Ah-ha! Maple syrup! THAT’S the secret!” Of course, it’s the entire combination of flavors that work so nicely together, and it just happens that we have all of these things here, so this is on the menu for the weekend – thank you!

    On another note, because I’m hoping I can will the recipe to be posted: I’ve spent a fair amount of time thinking about the pea soup as well. Like, daily. Sooooo, if you wanted to post that recipe, too…

    While I wait to see if that whole power of persuasion thing works, I will give this deserving recipe a good home here.

    Thank you again for lunch, and for the ability to replicate the salad in my own kitchen!

  5. Yum…the dressing sounds delish, and a good reason to go grab some maple syrup! We chop the radish leaves into our salads these days too. We figure it’s half the plant, nutritional, as well as being gosh darn tasty to boot.

    • I’ve been known to eat radish leaves, too. Particularly the ones that aren’t too furry. This time, I fed them to the chickens only because we are absolutely overrun with collards, kale, and arugula. A leafy green surfeit!

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