Recipe Corner: Orange and Radish Salad with Arugula

OK, yes. We left the Dijon mustard out of our salad because mustard makes me queasy, but this was still a surprisingly refreshing salad. Plus, and you have my apologies for not taking a picture, the green arugula, red and white radishes, and orange, well, oranges make this a very colorful dish. I highly recommend making this when oranges are in season to reap the full benefits of the citrus flavor.

Ingredients:
1 1/2 cups prepared oranges from 3 medium oranges (see note at bottom of post for cutting instructions)
5 teaspoons juice from 1 to 2 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon ground coriander, toasted in small dry skillet until fragrant, about 30 seconds
1/8 teaspoon salt
ground black pepper
3 tablespoons vegetable oil
5 radishes, quartered lengthwise and cut crosswise into 1/8-inch slices (about 1 1/3 cups)
4 ounces baby arugula (about 4 cups)

Directions:
Place orange pieces in nonreactive mesh strainer over bowl and let stand to drain excess juice. Whisk lime juice, mustard, coriander, salt, and pepper to taste in large bowl until combined. Whisking constantly, gradually add oil.

Add oranges, radishes, and arugula to bowl and toss gently to combine. Divide arugula among individual plates, place a portion of oranges and radishes over arugula, and drizzle with remaining dressing. Serve immediately.

Serves 4

Note: Use the following instructions to cut the oranges for this salad. 1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith. 2. Cut in half from end to end, remove stringy pith, cute each half into three wedges, and cut crosswise into 1/4-inch pieces.