Recipe by Chef Kate
Easy to make and pleasing to the eye, this is the perfect plated salad to accompany any savory winter dinner with its bright colors and flavors. If you can't get blood oranges, use navel--though the color won't be quite the same. And if only plain pecorino is available, compensate with a little extra cracked pepper.
- 2 blood oranges
- 4 cups baby arugula
- 2 cups watercress
- 2 cups radicchio (rough chop)
- 1⁄2 cup fennel, sliced paper thin
- 1⁄2 cup red onion, sliced paper thin
- 2 ounces pecorino pepato cheese (approximately)
For the Dressing
- 3 teaspoons champagne vinegar
- 3 teaspoons orange juice, fresh
- 4 teaspoons olive oil
- sea salt, to taste
- ground pepper, to taste
Directions See How It's Made
- Peel the orange and then slice into 1/4-inch rounds and then cut in half to form half moon shapes and reserve.
- In a large mixing bowl, combine the arugula, watercress, radicchio, fennel and onion.
- Combine the vinegar, orange juice, olive oil and salt and pepper; drizzle over the greens.
- Toss the ingredients well, being careful not to over-mix or bruise the lettuce.
- Form a pile of the greens in the center of a salad plate.
- Place the half moon orange segments around the salad.
- Shave 3 to 4 good size pieces of the Pecorino Pepato over the greens.
- Serve immediately.