With the warm days we've been having recently and after my recent trip back to LA I've been on a bit of a salad kick lately. Arugula is one of my favorite greens, it's got a nice peppery bite and is perfect mixed in with other greens or on it's own. Citrus season is just about over, but as I was putting this salad together I had one last blood orange that I wanted to put to use and decided to make it into a vinaigrette which along with the arugula and fresh raspberries made the perfect salad for a warm day.
4 cups fresh arugula - washed and dried
1 pint raspberries
2 Tbsp blood orange juice
1 Tbsp red wine vinegar
1/4 + 2 Tbsp cup - extra virgin olive oil
Sea Salt & Pepper
1. Place arugula in a salad bowl.
2. Put the blood orange juice into a small bowl and stream in the olive oil, whisking the whole time. Taste and add salt & pepper to your preference.
3. Pour dressing over arugula and add in 1/2 of the raspberries. Toss and top with remaining raspberries and a pinch or two of sea salt.
This is my favorite kind of dish, so simple in preparation and yet so full of flavor. The peppery arugula goes so well with the sweet dressing and tart berries, and then the occasional crunch of the seas salt. It's something I anticipate making many different variations of as different fruits and vegetables come into season. On a side note, I just recently converted to using sea salt as my main salt in the kitchen and I have to say I LOVE it. It has made such a difference in everything I make, whether it is cooked into a dish or sprinkled on top of eggs, it's wonderful. Enjoy!