Radish, Arugula and Red Onion Salad with Satsumas

Get a great dose of vitamins and minerals with this colorful Radish, Arugula and Red Onion Salad with Satsumas, courtesy of bonappetit.com. It’s a perfect fresh salad for your holiday parties and meals. Our Satsuma Mandarins add a punch of bright, juicy flavor that goes perfectly with the spicier flavors of arugula and radishes.

Radish, Arugula and Red Onion Salad with Satsumas

2 Satsumas
2 tablespoons finely chopped radishes, plus 12 large radishes, trimmed, very thinly sliced on the diagonal
1 tablespoon chopped red onion plus 1/2 cup thinly sliced
1 tablespoon plus 2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
coarse salt
1 medium fennel bulb, quartered lengthwise with core intact, very thinly sliced lengthwise
3 cups packed arugula
1/4 cup coarsely chopped fresh mint

Finely grate enough peel from tangerines to measure 1 teaspoon; place in small bowl and reserve for dressing.

Using a sharp knife, cut off top and bottom of each tangerine, then cut off all peel and white pith, following the contour of the fruit. Cut tangerines vertically in half, then crosswise into 1/4-inch-thick slices; set aside.

Combine 2 tablespoons finely chopped radishes, 1 tablespoon chopped red onion, lemon juice, and grated tangerine peel in small bowl; let stand 5 minutes.

Whisk in extra-virgin olive oil. Season salad dressing to taste with coarse kosher salt and freshly ground black pepper.

Combine tangerine slices, radish slices, onion slices, fennel slices, arugula leaves, and chopped fresh mint in large bowl; sprinkle with coarse kosher salt. Drizzle dressing over salad and toss to coat thoroughly.

Transfer salad to a large shallow bowl and serve.

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