This is such a simple, but flavorful salad from Gordon Ramsay.
Serves 4
3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each
To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.
For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.
Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.