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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      [email protected]
Address:   Greenville, SC
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Chef Veera

Arugula Orange & Radish Salad

Seasonal Oranges are Soooo Pretty!


I love to eat with my eyes first – so I always want to pick fruits and vegetables that taste good together, but also look pretty on a plate.


This bright, beautiful salad showcases seasonal Cara Cara and blood oranges along with typical Naval oranges tossed with arugula, radish slices and a simple but healthy dressing.


You may have just walked by them in the grocery store at this time of year, but I encourage you to stop and pick up some Cara Cara oranges next time. They are characterized by their distinct pinkish flesh, are less acidic than Naval oranges, seedless and sweet. You may also find the beautiful maroon fleshed Blood oranges that contain 40% more Vitamin C (who doesn’t need that, this time of year!), to add dramatic color to the salad.


We let the juicy sweet oranges, balance out the peppery sweetness of radishes and pungent arugula. Finished with an unassuming dressing and a pop of aged balsamic – MMMMM!!


BE BRAVE and consider adding some nuts (I recommend pistachios or almonds), or a little shaved Ricotta-Salata if you wish to improvise, and enjoy the look and taste of this colorful salad.


Happy Eating!



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Arugula, Orange & Radish Salad




2 cups arugula

1 Naval orange

2 Cara Cara Oranges *

2 Blood Oranges *

2 radishes

4 tablespoons Unflavored Extra Virgin Olive Oil EVOO *

Salt & Pepper to taste

1 teaspoon Aged Balsamic *





Peel, pith and slice the oranges (see Chef Tip), saving the juice that collects on the board for the dressing.


Cut the radishes into thin slices and immerse in a bowl of cold water till ready to use.

In a small bowl mix together the EVOO, juice from cutting the oranges, salt and pepper to taste.


Toss the arugula in half the dressing and divide between two serving plates to create a bed on each.


Arrange the three kinds of orange slices and radish slices on each plate. Drizzle them with the remaining dressing.


Finish with a few drops of aged balsamic vinegar and serve.



Serves 2

Active Time: 10 minutes. Total Time: 10 minutes





* You are welcome to use just Naval oranges, or even use grapefruit instead if you are unable to find Cara Cara and Blood oranges which add a slight variation in flavor, and a pop of color but are easily substituted.



* The high quality unflavored EVOO and Aged Balsamic enhance the natural flavors of the arugula and oranges giving this salad its clean, amazing taste – Feel free to substitute other high-quality oils and vinegars if you choose




Chef Tip

To peel, pith and slice the oranges, cut the top and bottom off of the orange to create two flat ends and lay on the flat end on a cutting board.


Using a sharp paring knife or carving knife (with a sturdy blade), slice the skin and pith off the orange in a downward movement (from one flat end of the orange to the other), rotating the orange until you get all the skin off.


Turn over, and clean off the pith and skin from the bottom end. Slice into circles.




Categories: Soups & Salads, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Fruit, Naval Oranges, Cara Cara Oranges, Blood Oranges, Radish, Arugula, Extra Virgin Olive Oil, EVOO, Unflavored Olive Oil, Aged Balsamic, Mediterranean Diet, Plant Based, Salad



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