Some salads are good and others deserve to have a dance named after them. At least that’s what I think when simple ingredients come together in a really, REALLY good way. This salad is that kind, and I plan to eat it often because it makes me so happy. It’s perfect for a summer night’s meal with it’s fresh, citrusy, savory and juicy components! It all happened after I got inspired by a salad that Chef Tyler Stone prepared at a strawberry festival I attended today. He created a few great dishes, including an arugula salad with strawberries and basil. He also made homemade strawberry ice cream that he served with strawberries he tossed with mint and “Lemon Splash” – a mixture of lemon oil and white balsamic vinegar that is so wonderful you can’t believe it! He just happened to find it at a vendor stand that sold specialty vinegar and oils at the festival (Tres Classique). I couldn’t wait to get my hands on it, and when I got home – I couldn’t wait to use it! So this little salad is a tribute to my foodie day at the festival. I hope you try this one because it is so…well, delightful!
P.S. – Chef Tyler is only 22 and has been cooking since he was four! You should check him out!
Ingredients
1 bag baby arulgula
1 orange, cut in pieces (make sure to cut off all the white parts)
4-5 fresh mint leaves, chopped finely
about 6-8 fresh basil leaves, roughly chopped (make sure to remove stems)
splash of extra virgin olive oil
about a tsp of Lemon Splash (or a light balsamic vinegar and lemon zest)
kosher salt to taste
shavings of parmigiano reggiano or pecorino romano
Preparation
– In a medium size mixing bowl, add the arugula, basil, mint and add a tiny bit of olive oil. With your hands toss lightly just so there’s a light coating of oil. Chef Tyler taught us this today. He said that you should always add the olive oil first as it prevents the vinegar from breaking down the greeens.
-Add the oranges, salt and Lemon Splash (or substitute ) and toss again.
– When ready to serve, add the salad to a plate and arrange the oranges so that they are evenly distributed.
– Top with the cheese and maybe add a little more of the finely chopped mint.
Serving suggestion: Perfect as a light meal with a crusty bread and a glass of wine. Of course it can be a side salad to any dish, any time!
Enjoy!
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