Mixed Greens with Blood Oranges and Shaved Pecorino Pepato

Mixed Greens with Blood Oranges and Shaved Pecorino Pepato

Serves 4 to 6

Easy to make and pleasing to the eye, this is the perfect plated salad to accompany any savory winter dinner. Its bright colors and flavors bring a celebration to the plate.

  • 2 blood or navel oranges
  • 4 cups baby arugula
  • 2 cups trimmed watercress
  • 2 cups roughly chopped radicchio
  • 1/2 cup very thinly sliced fennel
  • 1/2 cup very thinly sliced red onion
  • 4 teaspoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon orange juice
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 ounce Pecorino Pepato
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Peel the oranges, slice them into 1/4-inch rounds and then cut the rounds in half to form half-moon shapes. Transfer to a bowl and add arugula, watercress, radicchio, fennel, and onions and set aside.

Combine the oil, vinegar, orange juice, and salt and pepper and drizzle over the greens. Toss well, being careful not to overmix or bruise the greens. Form a pile of the greens in the center of the salad plates. Place orange segments around the salads and shave 3 to 4 large pieces of the Pecorino Pepato over the greens. Serve immediately.

Nutritional Info: 
Per Serving:100 calories (50 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 320mg sodium, 11g carbohydrate (2g dietary fiber, 6g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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