1 orange½ pomelo, supremed* 4 oz. arugula leaves, washed 1/3 cup black olives DRESSING: 3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1 small garlic clove, crushed salt and pepper
Cut strips of orange zest from orange peel. Peel orange, removing all pith. Cut into thin rounds, and then cut in half to make half-rounds. Add dressing to arugula and mix well. Add oranges, orange zest, pomelo, & olives. Let serve for a few minutes before serving. Serves four.
Adapted from a recipe submitted by member Jana Zanetto, originally from A Cook’s Encyclopedia of Vegetarian Cooking by Linda Fraser
*To “supreme” citrus fruit, cut top and bottom off fruit to create a flat surface. Cut all the way down to the flesh (past the membrane). With your knife, slice from pole to pole of the fruit, cutting just under the membrane. Slide your knife around each section, between membrane and section. Pop out each section, and you’re done!