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Berry Salad

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From COWGIRL CHEF by Ellise Pierce, Running Press, 2012

It's the Berries Salad
Makes 4 servings
2 big handfuls of arugula
12 ounces/340 grams of strawberries, hulled and halved
8 ounces/225 grams of raspberries
2 oranges, supremed (see Cowgirl Tip)
Orange Vinaigrette (recipe follows)

Put your arugula in a bowl and add the strawberries, raspberries, and orange pieces. Drizzle with Orange Vinaigrette, and gently toss. Serve immediately.

Orange Vinaigrette
Makes about 1/3 cup/75 ml
1 small shallot, finely chopped (about 1 tablespoon)
the juice of 1 orange
sea salt and pepper
about ¼ cup/60 ml of grapeseed oil

Put your chopped shallot, orange juice, and a big pinch of sea salt and pepper in a jam jar and shake it up. Let it rest for about 10 minutes, add the oil, and shake again. Taste for seasonings.

Cowgirl Tip: Supreming sounds like a hard trick, but it's really easy. Here's all you do: Using a sharp paring knife, slice off your orange's thick skin, making sure to get the white membrane, too. Now, simply slice between the membranes (which act like walls between the segments) and you'll get perfect slices-and no pith.

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