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citrus Grove Orange Salad 3 Large Ripe Tomatoes, Cored
3 Large Navel Oranges, Peeled
2 Bunches Arugula Or Watercress
1 Tablespoon Plus 2 Teaspoons Extra-virgin Olive Oil
1 Tablespoon Plus 2 Teaspoons Balsamic Vinegar
salt And Pepper, To Taste
3 Tablespoons Slivered Fresh Basil Leaves halve Tomatoes Lengthwise, Then Cut Into Thin Wedges; Set Aside In A Bowl. thinly Slice The Oranges Crosswise And Set Aside In Another Bowl. Place The Arugula Leaves In A Bowl; Just Before Serving, Toss With 1 Tablespoon Each Of The Oil And Vinegar, Then Sprinkle With Salt And Pepper. Drizzle The Tomatoes And Oranges Each With 1 Teaspoon Oil And 1 Teaspoon Vinegar, Then Sprinkle With Salt And Pepper. divide The Arugula Among 6 Salad Plates. Arrange Orange Slices In Center Of Each Salad. Surround With Tomato Wedges; Sprinkle Each Salad With Basil. |
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