This gluten-free salad is easy to make and pleasing to the eye, says Chef Jeremy Abbey of Whole Foods Market / West Bloomfield Township.
2 blood oranges (navel oranges can be substituted) 4 cups baby arugula 2 cups watercress 2 cups radicchio (rough chop) 1/2 cup fennel, sliced paper thin 1/2 cup red onion, sliced paper thin Shavings of Pecorino Pepato cheese Dressing: 3 teaspoons champagne vinegar 3 teaspoons orange juice 4 teaspoons olive oil Sea salt, to taste Ground pepper, to taste
Peel the oranges and then slice into 1/4-inch rounds and then cut in half to form half moon shapes.
In a large mixing bowl, combine the arugula, watercress, radicchio, fennel and onion.
Combine the vinegar, orange juice, olive oil and salt and pepper; drizzle over the greens. (If taking salad to work, place dressing in separate container and wait unitl ready to eat before pouring dressingover greens.)
Toss the ingredients well, being careful not to over-mix or bruise the lettuce.
Form a pile of the greens in the center of a salad plate. Place the half moon orange segments around the salad. Shave 3 to 4 good-size pieces of the pecorino pepato over the greens. Serve immediately.
Serves 4.
Per serving: 100 calories; 6 g fat (1.5 g saturated fat; 54 percent calories from fat); 11 g carbohydrates; 5 mg cholesterol; 320 mg sodium; 3 g protein; 2 g fiber.
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