Fast and Simple Gluten-Free by Gretchen Brown

Author:Gretchen Brown
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2012-03-25T16:00:00+00:00

Arugula Salad with Oranges, Pomegranate Seeds & Parmesan Rounds

YIELD: 4 SERVINGS

I love the mixture of peppery arugula, sweet pomegranate seeds, juicy citrus, and salty cheese in this flavorful salad. The colors mix together beautifully in your salad bowl, and the presentation is fancy enough for a dinner party.

FOR PARMESAN ROUNDS:

3/4 cup (75 g) grated Parmesan cheese

FOR DRESSING:

1/3 cup (75 ml) olive oil

3 tablespoons (45 ml) champagne vinegar

1 teaspoon Dijon mustard

1 teaspoon fresh pomegranate juice

1 teaspoon fresh orange juice

1/4 teaspoon salt

1/8 teaspoon black pepper

FOR SALAD:

6 cups (120 g) baby arugula

2 oranges, segmented

1 cup (100 g) walnut halves, toasted

1/2 cup (80 g) pomegranate seeds

To make the Parmesan rounds: Preheat oven to 350°F (180°C, or gas mark 4).

Place a 2-inch (5 cm) cookie cutter on a parchment-lined baking sheet. Sprinkle 1 tablespoon (5 g) Parmesan cheese evenly inside of cookie cutter. Lift cutter to create even round of Parmesan cheese. Repeat with remaining Parmesan cheese. Bake for 6 minutes. Remove parchment from hot baking sheet for faster cooling.

To make the dressing: Combine the olive oil, champagne vinegar, mustard, pomegranate juice, orange juice, salt, and pepper in small bowl or measuring cup. Stir mixture vigorously to combine.

To make the salad: Combine the arugula, orange segments, walnuts, and pomegranate seeds in a medium bowl. Toss with dressing. Divide evenly among 4 plates. Top each portion with Parmesan Rounds.

* RECIPE TIP: HOW TO “SUPREME” AN ORANGE *

Orange segments without any skin, pith, membrane or seeds are also called “supremes.” To achieve this technique, first cut off a little of the top and bottom of the orange with a sharp knife. Then trim away the skin, being sure to remove the white pith but leaving as much of the fruit intact as possible. Working over a bowl, slip the knife on either side of each membrane and release each segment of fruit, catching orange segments in the bowl; discard membrane.

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