I am so ready for summer, people. Though this morning's cinnamon rolls warmed me up, I have learned to button up my summer sass and, instead channel my inner "sunshine" in the kitchen.
Inspired by The Yellow Table Cookbook, my arugula and citrus salad proves that winter cuisine can be colorful despite grey skies. The in-season oranges sweeten a spicy arugula base, and the varying hues are so out of-this-world. Eight friends and I enjoyed ours on Thursday evening at our first progressive dinner party. I prepared locally-grown mushroom bruschetta, spinach and artichoke dip (with extra cheese), and a classic cheese and honey board. Our next door neighbors brought on the beef tenderloin, mashed potatoes, and green beans. I have to admit that this salad (and a great wine selection) brought the entire evening together!
Makes 8 servings
10 ounces arugula 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 honey tangerines, peeled and segmented 1/2 cup almonds or pistachios 1/2 lemon 1 avocado, quartered and sliced Your new favorite salad dressing
1. Place arugula in a large serving bowl. Sprinkle orange segments, avocado slices, and nuts. Squeeze lemon over bowl to keep citrus fresh and bright.
2. Directly before serving, gently toss in the salad dressing. Sprinkle with salt and pepper, if desired. Serve immediately.
