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Orange and Radish Salad with Arugula

Name: Orange and Radish Salad with Arugula
Total time: 20 min
Ingredients: 3 , medium oranges prepared according to illustrations below to make 1 1/2 cups; 5 teaspoons, lime juice from 1 to 2 limes; 1/4 teaspoon, Dijon mustard; 1/2 teaspoon, ground coriander, toasted in small dry skillet until fragrant, about 30 seconds; 1/8 teaspoon, table salt; , ground black pepper; 3 tablespoons, vegetable oil; 5 , radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups); 4 ounces, baby arugula (about 4 cups)

Appears in Cook's Illustrated March/April 2004

Slice the oranges into small pieces and use lime juice to make a bold dressing.

YIELD Serves 4

TIME 20 minutes

Orange and Radish Salad with Arugula photo

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Gather Your Ingredients

3 medium oranges prepared according to illustrations below to make 1 1/2 cups

5 teaspoons lime juice from 1 to 2 limes

½ teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds

⅛ teaspoon table salt

ground black pepper

5 radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups)

4 ounces baby arugula (about 4 cups)

Instructions

Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with any dressing in bowl; serve immediately.

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