Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

Name: Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters 5-ounce package arugula (about packed); 237 milliliters fresh mint leaves (from about 2 bunches); 1 Tbsp fresh lemon juice; 118 milliliters thinly sliced pitted oil-cured black olives; 59 milliliters extra-virgin olive oil; 59 milliliters fresh orange juice; 1 teaspoon finely grated orange peel; 1 teaspoon orange-flower water; 4 larges oranges; 237 milliliters thinly sliced red onion (about 1/2 medium); 1 Tbsp red wine vinegar; 142 grams ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices; 2 Tbsps minced shallots

Arugulan and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricott It works well as a side dish. A mixture of oil-cured olives, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

Ingredients you will need

Salt And Pepper