Feta, Orange and Arugula Salad
A delicious Saturday lunch salad from an old recipe I clipped from the Wall St Journal - courtesy of Seattle chef Matt Dillon.
Total Time: 25 minutes Serves: 4
1 teaspoon coriander seed
1 teaspoon anise seed
3/4 cup olive oil
2 tablespoons red-wine vinegar
1/3 cup chopped almonds or pistachios, or a combination
1/2 teaspoon pepper flakes
1 teaspoon kosher salt, plus extra for sprinkling
3 ounces sheep's milk feta, crumbled
1/3 cup parsley leaves
1/3 cup oregano leaves
4 navel oranges
2 cups loosely packed arugula
What to Do:
1. Toast coriander and anise seeds over medium heat about 2 minutes.
2. Roughly crush seeds with a mortar and pestle.
3. Whisk olive oil with red wine vinegar in medium bowl.
4. Stir in coriander, anise, pepper flakes, nuts and salt.
5. Gently toss feta pieces and herbs with vinaigrette and let marinate.
6. Using a sharp knife, remove peel and pith from oranges. Slice each orange, horizontally, into 6 rounds.
7. Arrange orange slices on a platter and sprinkle with extra salt.
Scatter arugula leaves over oranges. Spoon feta mixture over top and drizzle some remaining marinade over salad.
A delicious Saturday lunch salad from an old recipe I clipped from the Wall St Journal - courtesy of Seattle chef Matt Dillon.
Total Time: 25 minutes Serves: 4
1 teaspoon coriander seed
1 teaspoon anise seed
3/4 cup olive oil
2 tablespoons red-wine vinegar
1/3 cup chopped almonds or pistachios, or a combination
1/2 teaspoon pepper flakes
1 teaspoon kosher salt, plus extra for sprinkling
3 ounces sheep's milk feta, crumbled
1/3 cup parsley leaves
1/3 cup oregano leaves
4 navel oranges
2 cups loosely packed arugula
What to Do:
1. Toast coriander and anise seeds over medium heat about 2 minutes.
2. Roughly crush seeds with a mortar and pestle.
3. Whisk olive oil with red wine vinegar in medium bowl.
4. Stir in coriander, anise, pepper flakes, nuts and salt.
5. Gently toss feta pieces and herbs with vinaigrette and let marinate.
6. Using a sharp knife, remove peel and pith from oranges. Slice each orange, horizontally, into 6 rounds.
7. Arrange orange slices on a platter and sprinkle with extra salt.
Scatter arugula leaves over oranges. Spoon feta mixture over top and drizzle some remaining marinade over salad.
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