The Provincial fish soup I was making for Sunday’s dinner had fairly few vegetables. I decided that I needed a green salad to go with it. I had recently made orange infused sugar—which always leaves me with three navel oranges to use up. I decided to add the orange segments to my greens. The coconut garnish was a last minute inspiration.
Karl’s Arugula, Spinach, and Orange Salad
2 navel oranges, peeled and segmented
¼ cup orange juice
2 Tbs. peanut oil
½ tsp. chervil
½ tsp. marjoram
pinch black pepper
pinch Kosher salt
5 oz. arugula
5 oz. baby spinach
1 large carrot, grated
¼ cup coconut chips
1. Segment the oranges and add them to a bowl.
Tip: Cut a slice off the top and bottom of the orange—this gives you a stable piece of fruit to work with. Taking a sharp knife, cut away strips of the peel, working around the orange. Holding the fruit in one hand, cut down along the thick membranes and the orange slice to remove each segment.
Note: Remove the segments holding the orange over a bowl to catch the juices that will drip down. Squeeze the left over membranes and peels to recover any remaining juice. This will also be part of your dressing.
2. Pour any juice in the bowl into a lidded jar.
3. Add the peanut oil, chervil, marjoram, pepper, and salt to the orange juice and put on the jar’s lid.
4. Shake the jar well to mix the dressing and let it meld for 10-15 minutes.
Tip: Shake the jar several time to re-emulsify the oil into the dressing.
5. Put the arugula, spinach and carrots into a salad bowl.
6. Pour the dressing over the vegetables and toss to mix and coat.
7. Garnish the salad with the coconut chips and serve.