food for the mind

In the Kitchen

Feta, Orange and Arugula Salad


1 teaspoon coriander seed
1 teaspoon anise seed
1/4 cup olive oil
1 tablespoons red-wine vinegar
1/3 cup chopped almonds or pistachios, or a combination
1/2 teaspoon pepper flakes
1 teaspoon kosher salt, plus extra for sprinkling
3 ounces sheep’s milk feta, crumbled
1/3 cup parsley leaves
1/3 cup oregano leaves
4 blood oranges
2 cups loosely packed arugula



1. Toast coriander and anise seeds over medium heat about 2 minutes.

2. Roughly crush seeds with a mortar and pestle.
3. Whisk olive oil with red wine vinegar in medium bowl.
4. Stir in coriander, anise, pepper flakes, nuts and salt.
5. Gently toss feta pieces and herbs with vinaigrette and let marinate.
6. Using a sharp knife, remove peel and pith from oranges. Slice each orange, horizontally, into 6 rounds.
7. Arrange orange slices on a platter and sprinkle with extra salt. Scatter arugula leaves over oranges. Spoon feta mixture over top and drizzle some remaining marinade over salad.

Total Time: 25 minutes Serves: 4

Gluten-Free, Vegetarian

Inspired by the Wall Street Journal and tweaked to enhance the nutritional value.



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