Green Salad with Oranges

Choose a peppery salad leaf like arugula. I usually use half arugula and half baby spinach. Mix things up by using Seville oranges, or even beautiful blood oranges.


1 orange
½ red onion
4tsp olive oil
½ tsp mustard
pinch of salt and pepper
salad leaves
a handful of mint and/or flat leaf parsley

  • Cut the peel off the orange taking take to remove all the white pith.
  • Slice the orange into rounds or supremes (picking out pips as you go)
  • Slice the red onion into thin ½ moons and put into a jam jar or bowl
  • Pour in the olive oil, mustard, salt and pepper. Squeeze in the remains of the orange – you need about 3 tsps of juice.
  • Shake or stir together and let the onion steep for a couple of minutes.
  • Tip the leaves into a bowl, tear up the herbs into the leaves.
  • Dress carefully – a tsp at a time – until the leaves begin to glisten
  • Scatter the oranges over the top and season with a little more salt

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