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Wild Arugula and Blood Orange Salad - Gregg Prawdzik Chef at Dan's Fresh Produce

Servers 4 people


Check out the wonderful, juicy, sweet and tangy blood orange while in season. This pairing of citrus and arugula will make an arugula lover out of the most skeptical. The whole palate will be satisfied by the bitterness of the arugula, tempered by the sweetness of the blood orange and saltiness of the parmesan and soy nuts.


½ lb arugula

2 lb blood oranges

1 tbsp almond oil

2 tbsp soy nuts

4 oz shaved parmesan

2 tsp balsamic vinegar

Salt and pepper to taste


Cut the blood oranges into wedges. Start by slicing a little off the top and bottom of the orange. Place the orange upright on the cutting board and while using a pairing knife, slice the rind off the flesh strip by strip. What you should be left with is a skinless, intact blood orange. Using the paring knife, slice the orange to remove each individual wedge by carving the orange on either side each wedge membrane. Place the edges in a bowl, and squeeze the juice out of the remaining pulp and membrane. Repeat this step for another 3 oranges (in other words, you should have one orange per person).

Juice the remainder of the oranges, and add all of the juice to a sauce pan. Add balsamic vinegar and reduce the volume of liquid by half over medium heat or until the liquid coats a clean spoon like a thin syrup. Remove and allow to cool.


Toss the arugula in a large bowl with the almond oil, salt and pepper. Arrange on a platter and top with a nice arrangement of orange wedges. Drizzle with the orange reduction and garnish with soy nuts and parmesan cheese.

NOTE: See recipe for panna cotta to learn how to candy orange rind. This would also make a nice addition to the salad and makes use of the entire orange.