This salad can also be made with oranges or clementines, and the dry salty cheese is great with the juicy dressing. Terrific Green Salads

Melissa Rubel Jacobson
June 2012

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Recipe Summary

total:
50 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, peel the tangerines, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl and discard the membranes. Transfer the tangerine sections to a large bowl, reserving 1/4 cup of the tangerine juice.

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  • In a small bowl, whisk the 1/4 cup of tangerine juice with the sherry vinegar, Dijon mustard and olive oil and season with salt and pepper.

  • Add the arugula, onion and pistachios to the bowl with the tangerine sections and toss. Using a vegetable peeler, shave the ricotta salata over the top. Season the salad with salt and pepper and toss with 1/3 cup of the dressing. Serve, passing the remaining dressing at the table.

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