Broccolini, Orange, and Arugula Salad
- Total Time
Broccolini is a cross between broccoli and Chinese kale. It comes packaged in small bunches and has tender, slim stems that are completely edible.
uncooked broccoli½ pound(s), cut into florets, or broccolini
orange(s)3 medium, navel variety
olive oil2 tsp, extra-virgin
rice wine vinegar2 tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
uncooked vidalia onion(s)½ cup(s), sliced, diced, or other sweet onion
arugula5 oz, baby leaves
- Bring a large skillet half full of water to a boil. Add the broccolini, reduce the heat, and simmer until just crisp-tender, about 3 minutes. Drain and rinse under cold water.
- Grate 1 teaspoon of zest from one of the oranges. Remove the peel and pith from all 3 oranges and slice each one into rounds.
- Combine the zest, water, oil, vinegar, salt, and pepper in a large bowl; whisk to blend. Stir in the broccolini, sliced oranges, and onion; toss well.
- Divide the arugula among 4 salad plates. Top each serving with one-quarter of the broccolini mixture. Drizzle any dressing from the bowl over the salads. Yields 1 cup broccolini mixture and 11/4 cups arugula per serving.