Credit: Alexandra’s Kitchen
Originally from June 2013 on my old blog
I really love the freshness and simplicity of this salad. It’s interesting and flavorful, and yet it doesn’t call too much attention to itself and allows the main dish to run the show. It’s a quick, easy salad that you can’t mess up, as long as you use good quality ingredients, ESPECIALLY the produce. Great for summer!
For the dressing:
- 1 shallot, finely diced
- 1 to 2 lemons, depending on size
- sugar, to taste
- kosher salt and freshly ground pepper, to taste
- extra-virgin olive oil
For the salad:
- 1 to 2 heads arugula, or 1 medium-sized container “Spring Mix” greens
- 2 large oranges
- 2 avocados
- Lots of Parmesan, shaved
Place the shallots in a small bowl. Squeeze the lemons over top, removing any seeds that fall in. Let sit for 20 minutes.
Meanwhile, prepare the salad: Place the arugula in a large bowl filled with cold water to soak (if using pre-packaged lettuce, you don’t have to do this). Peel the oranges, removing sections from the pith if desired (I used this website to help me:http://www.beyondsalmon.com/2006/02/how-to-section-orange.html). Slice the avocados in half; remove the pit; scoop out the flesh; and slice into strips or dice into cubes. Set aside.
To the bowl of shallots, add a ¼ teaspoon of sugar, a pinch of salt and pepper to taste. Slowly whisk in the oil. The mixture won’t totally emulsify. Taste, adjusting seasoning as necessary (with more sugar or oil, for example, if the mixture is too tart).
Drain the arugula and spin dry. Place the arugula or Spring Mix in a bowl. Top with the oranges and avocados. Add dressing to taste. Toss gently. Divide among plates. Top each salad plate with a few shavings of Parmigiano Reggiano.