Cooking with Pete and Barb Marczyk: Arugula, avocado, and orange salad

Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.

In case you've conveniently forgotten, Thanksgiving is tomorrow, which means that most of you will no doubt be a slave to your kitchen. But cooking Thanksgiving dinner is something that Pete and Barb look forward to every year: "The day is full of turkey and gravy and butter and sugar and wine, which we love," says Barb. In other words, what's not to love about gluttony? Still, if you're trying to maintain a semblance of dignity, Pete and Barb have a salad recipe that, promises Barb, "is a refreshing break, and perfect as a starter or even before dessert." Hell, it's even good the next day, she says, adding, too, that it's one of her customer's favorite Thanksgiving day recipes.

Arugula, Avocado, and Orange Salad


Juice of 1 orange (about 1/4 cup) 1 tablespoon shallot, minced (from 1 small shallot) 3/4 teaspoon flaky sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 firm but ripe avocado, peeled and cut into 1/4-inch-thick slices 2 cups (1 ounce) loosely packed baby arugula leaves 1 orange, peeled, segmented, and seeded


1. In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.) 2. Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog and Marczyk Fine Wines.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Westword community and help support independent local journalism in Denver.


Join the Westword community and help support independent local journalism in Denver.