Susan Spicer, Bayona. Susan has been one of New Orleans' most popular chefs ever since she opened Bayona in 1990. Despite apprenticing in New Orleans and Paris, her recipes extend far beyond just French and Creole cooking to incorporate all the best flavors she can find, as in this salad, which uses a simple dressing to accentuate fresh vegetables and fruit.
Prep: 20 minutes; Cook: 7 minutes.
2 satsuma or navel oranges
1/4 cup cider, golden balsamic or white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 (5-ounce) bag arugula, washed, stemmed, and spun dry
1 medium fennel bulb, quartered and sliced very thin (about 3 cups)
1 small sweet onion, sliced very thin (about 1/2 cup)
Black or green olives, slivered
How to Make It
Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel, and reserve. With flat end of orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around oranges. Working over a bowl to collect juice, cut between membranes to separate orange segments, and set aside.
Squeeze juice from orange tops, bottoms, and membranes into bowl (you should have about 1/2 cup), and strain into a sauté pan. Add vinegar, and bring to a boil over medium-high heat. Reduce heat to low, and simmer until reduced to about 1/4 cup, about 7 minutes. Pour hot liquid into a bowl, and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.
Toss arugula with fennel, onion, and 1/4 cup of dressing. Divide among 4 plates, and divide reserved orange segments among plates. Drizzle with additional dressing, and top with olives. Serve immediately.