Every Tuesday and Thursday in 2011, the GOOD team has pledged to take it in turns to cook and share a big bowl of soup or salad.
Welcome back to the GOOD Lunch. Today's recipe was cooked by Carla Fernandez, and was inspired by Garden Grocery Gadget Girl.
Blood orange, Fennel, Pistachio, and Arugula Salad
The Ingredients:
Makes about 8 servings
9 cups of arugula
3 bulbs of fennel
1/2 cup roasted and unsalted shelled pistachio nuts
12 blood oranges
1/4 cup crumbled goat cheese
Dressing:
3/4 cup olive oil
1/2 cup lemon juice
Sea salt and fresh ground black pepper
3 tablespoons honey
The Method:
• Wash and dry the arugula.
• Thinly slice the fennel.
• Peel, segment, and remove the pith of the blood oranges.
• Mix in a large bowl with the pistachios and crumble the goat cheese.
• In a separate bowl, whisk the olive oil, honey, and lemon juice.
• Drizzle dressing on the salad to your heart's content, and enjoy.
The Breakdown:
How did our soup rate in terms of taste, cost, and prep time?