This is a recipe straight from the restaurant archives. My very first job out of culinary school was at the locally beloved D’amico Cucina in Minneapolis, MN which has since been turned into a downtown parking structure. I remember being so nervous those first few weeks as I learned to slowly stew the peppers, thinly slice the fennel and prosciutto and quenelle the goat cheese into perfect little footballs. The thing about this dish, is that it’s a salad that melts in your mouth. It tastes like Italy and summer.
for the peperonata: ½ c. olive oil 2 yellow bell peppers, sliced 2 red bell peppers, sliced 1 red onion, thinly sliced ⅓ c. sherry or champagne vinegar 1 T. raw honey salt and red pepper flake, to taste
for the salad: 1 fennel bulb, thinly sliced (slice and save any fennel fronds) 4-6 c. fresh arugula ¼ lb. prosciutto, thinly sliced 5 oz. fresh goat cheese
Make the peperonata: Heat a large, heavy bottomed pot over low heat. Add the olive oil, yellow and red bell peppers and onion. Cover and cook on very low heat for around 1-2 hours, stirring throughout, making sure peppers don’t brown or stick to the bottom of the pan. The idea is to cook them slowly, so instead of “searing”, the juices melt into the olive oil as they gently cook.
Remove stewed peppers from the heat and let cool to room temperature. Add the vinegar, honey, salt and red pepper flakes and stir together. You can make this ahead of time and store in the fridge until ready to make the salad.
Plate the salad: In a large bowl gently combine the fennel, arugula and peperonata. Build salad in the center of a large platter. Arrange prosciutto slices and goat cheese around the perimeter. Buon Appetito!
I made this citrus & arugula salad for dinner last night. This winter in particular I have become just slightly obsessed with red grapefruit and wholeheartedly consider it my favorite food right now. I have always like all the foods, so don’t really know how or why this came about, but every time I taste red grapefruit lately I hear myself saying aloud “this is the best thing I have ever tasted”. Maybe I’m vitamin C deficient and my body is taking over my taste buds?? Either way, I’m so happy to share this easy and wildly delicious recipe with you for Citrus & Arugula Salad.
I just made one big platter of this and we ate this for our entire dinner. I added prosciutto de parma and with the bright citrus, creamy goat cheese, hint of balsamic, peppery arugula, well I can’t wait for you to experience it for yourself.
Ingredients 2 blood oranges (or navel) 1 ruby red grapefruit 2 T. aged balsamic vinegar ¼ c. extra virgin olive oil 1 small red onion, thinly sliced 5 c.arugula ¼ c. goat cheese 4-6 slices of prosciutto de parma (optional) salt and freshly ground pepper, to taste
Peel the citrus with a knife. using a sharp knife, cut both ends off the fruit. sitting a flat side down on a cutting board, cut away the rind following the curve of the fruit. Save the pieces of rind.
Then slice the fruit into rounds, picking off seeds if you see any. arrange slices of orange and grapefruit on large salad platter.
Squeeze the pieces of saved rind to let any remaining juice fall in to a large salad bowl.
Add balsamic vinegar, extra virgin olive oil, salt and pepper to taste.
Add onions and arugula to bowl. gently toss with your hands.
Check seasoning and add more salt or pepper if needed.
Crumble goat cheese on top and/or arrange prosciutto along the side if using.
Component in Action
-enjoy as a side salad or complete dinner.
-add grilled chicken, fish or shrimp.
-try with other cheeses too like parmesan or blue cheese.
-add other vegetables to the salad like raw shavings or grilled asparagus, sweet corn in the summer or avocado.