Arugula Salad with Blood Oranges, Beets, Avocado and Almonds

Saturday, January 26, 2013

Argula Salad with Blood Oranges, Beets, Avocado and Almonds
Arugula Salad with Blood Oranges, Beets, Avocado and Almonds

I went to the Bay Area last weekend and had the most lovely time! The next few posts will be about the trip.

While there, my friend Sumi made the most delicious salad for lunch for me and my other UCLA roommate, Diane. I'm lucky to have such wonderful friends - you know the ones where you pick up just where you left off no matter how much time there is between visits? Sumi and Diane are those friends (although I promise to visit more frequently so the stretches aren't so long!)

Sumi went to the Ferry Building's Farmer's Market and found great citrus including blood oranges, and golden beets. She adapted a vinaigrette from a Martha Stewart cookbook.

Salad
We microwaved the beets to save some time. I love golden beets - they are sweeter than red beets, and they don't get all over your hands...an added bonus.

Lunch at Sumi's
Sumi picked up some Asian pears...my favorite. Asian pears are perfect for a snack tray because they don't brown like regular apples.

Salad
The salad was a reflection of California agriculture! Everything was grown locally: arugula, avocado, blood orange, almonds, golden beets.

Poached Pears
Because Sumi is just kinda awesome, she had some poached pears in the refrig. These are Harry & David pears too - awesome! Topped with caramel sauce, ice cream and/or herbs...lovely finish to our delicious lunch.

Lunch at Sumi's
Friends.
Food.
That's all you really need.

San Francisco Golden Gate Park
After lunch, we went for a hike (Diane and I call it that) or walk (Sumi's description) in Golden Gate Park...passing the de Young museum, Stow Lake and getting to the top of Strawberry Hill for some fantastic views of the beautiful city and county of San Francisco.

Salad ingredients:
Arugula
Almonds
Avocado
Golden beets - peeled, cooked, and diced into bite-size pieces
Blood oranges
Shaves of parm cheese

Vinaigrette:
1/4 c extra virgin olive oil (depends on preference)
1 t grated orange zest and 1 t grated lemon zest
1 T - 2T orange juice (depends on preference)
1 t lemon juice
3 T red wine vinegar
1/2 small shallot, mince
Salt & pepper to taste

Whisk together. Taste and adjust seasoning. Dress salad. 
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4 comments:

Alex Marshall said... [Reply to comment]

This salad sounds wonderful!

Anonymous said... [Reply to comment]

Hi, my name is Sumi and used own the restaurant called SUMI in 18th Street & Diamond St. near the Castro. I love any kind of salad, not mention long walk to Ferry Bldg, and I have clost friend calls Diane. I hope Sumi in this blog is Japanese as I am? Salad looks wonderful and I can almost taste it! Thanks for sharing.

Sumi

Sumi said... [Reply to comment]

Mary - these pictures are beautiful!!!

Rachel said... [Reply to comment]

delicious! i want to eat this salad for dinner! your photos are lovely too.

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