Hot and Sweet Orange Salad

Peppery baby arugula under overlapping navel orange rounds, thin Fresno chile, red onion, and chopped tarragon. A lively salad finished with olive oil and a touch of salt.

Ingredients

• 3 cups baby arugula
• 4 navel oranges, peeled and sliced ¼-inch thick
• 1 Fresno chile pepper, very thinly sliced with seeds
• ½ small red onion, very thinly sliced
• 4 sprigs fresh tarragon, leaves stripped and coarsely chopped
• 3 tablespoons EVOO
• Kosher salt and freshly ground pepper

Steps

1. Spread the arugula across a platter.
2. Fan the orange slices over the greens so a bit of arugula still shows.
3. Scatter chile, onion, and tarragon over the oranges.
4. Drizzle with EVOO and season with salt and pepper.

← Back to Side Ish  ·  Watch Episode 30