arugula salad with orange dressing

In this salad, peppery, aniselike arugula leaves are mixed with mild red or green leaf

lettuce and tossed with a dressing sweetened by orange juice and balsamic vinegar.

Serve this as a first course before Roast Cornish Game Hens with Tomato-Caper Sauce

 or Roast Rack of Pork , or use it as an accompaniment to Roast

Pork Tenderloins with Caramelized Onions 

1 large bunch arugula, thick stems removed (about 4 cups)

1/2 head red or green leaf lettuce, torn into pieces

1/4 cup orange juice

2 tablespoons balsamic vinegar

1/2 teaspoon coarse salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/4 cup olive oil

Toss the arugula and lettuce in a large

bowl.

In a small bowl, whisk together

the orange juice, balsamic vinegar, salt,

and pepper, just until the salt dissolves.

Add the oil in a thin stream, whisking

constantly.

Pour the dressing over the

salad, toss thoroughly, and serve.

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