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Insalata di Rucola con Mandorle, Arance e Olive Nere

Argula Salad with Almonds Orange and Black Olives


  • 5 ounces arugula

  • 1/4 fennel bulb, thin shavings, using a mandolin

  • 2 green onions

  • 2 radishes, thin shavings, using a mandolin

  • 1 large orange, peeled and segmented into segments

  • 3/4 cup salt cured, black olives, (infornate variety)

  • 1/2 cup roasted smoked almonds

  • 2 to 3 tbsp freshly squeezed lemon juice

  • 5-6 tbsp orange-flavoured extra-virgin olive oil

  • Maldon salt and freshly ground black pepper

  • 1/2 cup of ricotta salata, preferably imported Italian , shavings


Soak the arugula, and green onions into a bowl of cold water for 30 minutes. Drain and spin-dry, Place the arugula and fennel in a large serving bowl. Finely slice the green onions and add to salad bowl. Add the orange segments, olives and almonds. In a small bowl combine sea salt, and lemon juice, whisk to dissolve the sea salt. Then in a thin stream, add the olive oil and season with freshly ground black pepper. Drizzle dressing over the salad, then toss well. Taste and adjust seasoning, if needed. Sprinkle the ricotta salata shavings over the salad and serve immediately.

Yield: 8 servings


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