Refreshing Citrus! Arugula, Blood Orange & Blue Cheese Salad

As mentioned in my Refreshing Citrus! post, I'll be featuring citrus throughout the month of February. So, while blood oranges are at their best, try this tasty salad!

Arugula, Blood Orange & Blue Cheese Salad

5 cups (packed) arugula, about 3 ounces
1/4 cup crumbled blue cheese
1 blood orange
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup candied walnuts (optional)

Remove stems from arugula; thoroughly wash in cold water and spin-dry. Chill in large salad bowl. Chill salad plates.

Segment the orange by first slicing off both ends with a sharp paring knife. Set the orange on one end; remove the rind by cutting in broad, downward strokes. Keep any rinds that still have a bit of orange pulp. Remove each segment by cutting through the membrane; remove any remaining white pith. Chill until ready to use.

Mix olive oil and lemon juice in small bowl; set aside.

Toss the chilled arugula with the blue cheese and candied walnuts, if you choose. Add the orange segments, pour oil and lemon juice mixture over salad; toss gently. Drizzle lightly with any remaining blood orange juice. Season with salt and pepper to taste.

Serve on chilled salad plates. Enjoy!

Makes 2 servings

Recipe adapted from Bon Appetit, March 2001


Did you know that arugula is actually an herb rather than a lettuce-type of leafy green? Even more interesting is that it is also known in parts of this country by its other name - rocket - which is the Americanized version of its French name, roquette. Hello. How did that happen? What was wrong with roquette? To make it even more complicated, arugula, which is this herb's grocery-store name, is derived from its Spanish name, rucula. Hmmm...I'm thinking a salad-fixin' named rocket could be a tough sell. Just guessing.

Anyway. Arugula makes an excellent salad base because of its distinct peppery bite. When choosing arugula, keep in mind that the smaller the leaf the less pungency. Arugula is highly perishable, so plan on making this salad within a day or two of purchasing the ingredients. Enclose arugula in a plastic bag, with its roots wrapped in a damp paper towel, and store in the fridge until ready to use.

For the juiciest blood oranges, select ones that feel heavy for their size. The rinds may be pitted or smooth and should be tinged with red. Store blood oranges in a plastic bag in the fridge until ready to use.

Have you forwarded Urban Girl's Almanac to a friend, yet? Girl! - What are you waiting for? Click on the "email post" link below! Go - do it now. Your friend and I will thank you!