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Oranges! Salad ideas? And...?

OCEllen Jan 14, 2009 03:53 PM

This year I have a better than usual crop of both Navel (tree right out by the sidewalk but less thievery this year!) and Blood oranges. Happy combinations you've enjoyed??

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  1. chowser RE: OCEllen Jan 14, 2009 04:13 PM

    This was one of my favorite salads when I lived in the Bay Area and could get fresh dungeness crabs. I used oranges instead of grapefruit in the salad.

    http://www.sfgate.com/cgi-bin/article...

    1. scubadoo97 RE: OCEllen Jan 14, 2009 04:15 PM

      I like to mix orange supremes and slices of roasted beets together.

      Yesterday we did a salad of arugala with orange supremes and shaved parmesan

      2 Replies
      1. re: scubadoo97
        Chocolatechipkt RE: scubadoo97 Jan 15, 2009 08:44 AM

        I love oranges and roasted beets together!

        In the summer I also do a variation on the caprese salad, using tomatoes, fresh mozz., and sliced oranges.

        1. re: Chocolatechipkt
          p
          pine time RE: Chocolatechipkt Dec 24, 2011 06:34 AM

          Yesterday I did the supremes, Parmesan, dried cranberries and toasted pecans in a salad mix with ginger/pomegrante molasses dressing. Tasty.

      2. wolfe RE: OCEllen Jan 14, 2009 04:40 PM

        20 pitted and halved of black olives (Kalamata or oil or salt cured)
        4 oranges,peeled and sliced horizontally both of yours would be lovely
        juice one lemon, meyer would be nice
        1/4 cup extra virgin olive oil
        1 clove very finely chopped garlic
        1/2 tsp freshly ground,toasted cumin
        1/2 tsp sweet Spanish smoked paprika
        1 tsp finely chopped fresh mint
        mix olive and oranges
        whisk together everything else, taste, adjust as needed
        pour dressing over salad,toss and then 2 pinches paprika over the top

        1. scuzzo RE: OCEllen Jan 14, 2009 06:51 PM

          Beet, orange and fennel are a nice combo! With a vinegar dressing.

          1. ourhomeworks RE: OCEllen Jan 14, 2009 07:41 PM

            What about an orange liqueur (if you have a whole tree of them)...

            -Amy
            http://ourhomeworks.com/

            1. Rmis32 RE: OCEllen Jan 14, 2009 08:04 PM

              Soak peeled oranges in Cointreau or Grand Marnier & top w/ chocolate shavings.

              1. paulj RE: OCEllen Jan 14, 2009 08:28 PM

                There was a thread, may a couple of months ago, that started with a question about oranges and garlic. There are a number of winter salads from around the Mediterranean - Sicily, Spain, North Africa, etc.

                some possible additions - finely shaved fennel, red onion, garlic, pine nuts

                1. k
                  KiltedCook RE: OCEllen Jan 14, 2009 10:40 PM

                  Make Orangecello - Lemoncello with oranges. Lots of recipes. Basically, soak the peels in Everclear for a couple weeks.

                  1. k
                    katecm RE: OCEllen Jan 15, 2009 05:33 AM

                    A few people have mentioned orange supremes and fennel. I'd add to that thinly shaved red onion, goat cheese, and a poppyseed vinaigrette using the juice that you squeeze from the remainder of the orange. Cumin is nice in the vinaigrette, too.

                    1. coll RE: OCEllen Jan 15, 2009 05:51 AM

                      My mother used to mix sliced oranges and bananas, and splash on some OJ. Knowing her, she probably added some liqueur too.

                      1. Deenso RE: OCEllen Jan 15, 2009 05:57 AM

                        Here's a family favorite:

                        Watercress and Orange Salad
                        Pierre Franey’s Sixty-Minute Gourmet

                        4 servings

                        2 bunches watercress
                        1 orange
                        1 small red onion
                        2 teaspoons prepared imported mustard, preferably Dijon
                        ¼ teaspoon ground cumin
                        2 tablespoons red wine vinegar
                        ¼ cup olive oil
                        salt and pepper

                        1. Trim off any tough stems from the bottoms of the watercress. Rince the leaves and drain well. There should be about 10 cups of loosely packed leaves.
                        2. Put the leaves into a salad bowl.
                        3. Peel the orange and cut or break into sections, discarding all seeds and membrane. There should be about 1¼ cups of orange sections.
                        4. Add the orange sections and onion rings to the watercress in the salad bowl.
                        5. Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper to taste.
                        6. Pour the dressing over the salad and toss well. Serve.

                        1 Reply
                        1. re: Deenso
                          s
                          sophizgood RE: Deenso Dec 24, 2011 04:21 AM

                          This salad is wonderful! I've had something like it at one of Houston's tony restaurants.

                        2. f
                          fourunder RE: OCEllen Jan 15, 2009 06:02 AM

                          A classic Italian salad of Blood Oranges simply with:

                          sliced red onions
                          Olive Oil, Basalmic Vinegar, salt and fresh ground pepper
                          Greens optional

                          1. mbfant RE: OCEllen Jan 15, 2009 06:04 AM

                            This is an easy salad I learned in Francofonte, Sicily, home of the blood orange. It is unbelievable with grilled meats.

                            Peel and dice blood oranges (preferably tarocco), cutting across the segment lines. Add several sliced green onions, salt, and some red pepper flakes. Dress with plenty of very fruity extra-virgin olive oil. Don't get any ideas about adding anything else. Mix well and serve as an accompaniment to plain meat.

                            Others have mentioned fennel. Slice the fennel and arrange on a serving plate or individual salad plates. Top with slices of blood orange and sprinkle with black olives, preferably olive di Gaeta. Dress with extra-virgin olive oil. You can add some freshly ground black pepper, but don't add salt until just before serving or better yet let each diner salt his own. The fennel will throw off too much water if salted too soon. This can be an antipasto or a salad to follow the meal.

                            1. l
                              LauraGrace RE: OCEllen Jan 15, 2009 07:03 AM

                              It's completely non-salad-related, in fact the opposite of salad: Deb at Smitten Kitchen just posted Nigella Lawson's clementine cake. Y'know, just in case you get tired of all that healthy stuff... ;) OH! and it's gluten free! So it IS healthy!

                              http://smittenkitchen.com/2009/01/cle...

                              1. oana RE: OCEllen Jan 15, 2009 08:32 AM

                                Oh! Lucky you! :) I love this combination:
                                Slice oranges to the thickness of your liking, crumble extra creamy Bulgarian Feta (it must be Bulgarian :) over the slices, top with thinly sliced red onions, Turkish red pepper flakes, fresh mint leaves and high quality olive oil (don't be shy :).
                                Sprinkle with coarse sea salt and fresh pepper.
                                If you like a little tartness you can also add aged white balsamic vinegar.

                                Not only is it beautiful to look at with all the colors but it is soooo good :).

                                1. l
                                  likescrab RE: OCEllen Jan 15, 2009 01:23 PM

                                  crab and avocado. roasted candy cane beets in a sherry wine orange vinagrette with supreme of orange. oven baked orange chips. orange cake/muffin/quick bread.

                                  1. OCEllen RE: OCEllen Jan 15, 2009 08:37 PM

                                    Thank you all for the delicious ideas!! I will 'institute' a few this weekend! And keeping a jar of Everclear ready for the peelings just seems a fabulous 'waste not want not'!

                                    2 Replies
                                    1. re: OCEllen
                                      l
                                      LauraGrace RE: OCEllen Jan 16, 2009 04:56 AM

                                      If you have a brita pitcher with an extra filter, and you think of it, you might run the Everclear through the filter a few times just to purify it a bit. It works with vodka, just smooths it out a bit so you don't have such a hard edge on your liqueur.

                                      1. re: LauraGrace
                                        wolfe RE: LauraGrace Jan 16, 2009 07:20 AM

                                        Funny on my screen your post is level with this Chow story.
                                        http://www.chow.com/stories/11464

                                    2. p
                                      PAO RE: OCEllen Jan 16, 2009 07:05 AM

                                      Here is a link to a delicious and easy dessert: oranges in cardamom syrup. You can use either a regular cinnamon stick or ceylon. I prefer ceylon. Light, elegant, can be served on its own or with vanilla ice cream.

                                      http://www.epicurious.com/recipes/foo...

                                      1 Reply
                                      1. re: PAO
                                        OCEllen RE: PAO Jan 19, 2009 03:48 PM

                                        Did a variation on this one - served with dulce de leche ice cream! Delightful!

                                      2. paulj RE: OCEllen Jan 19, 2009 02:06 PM

                                        From a 'Spanish Homecookiing' book I tried something that was quite simple, but very good (as part of a tapas and paella meal) - orange slices dressed with olive oil and salt. (a tablespoon or more of oil per orange).

                                        1. t
                                          themags RE: OCEllen Jan 19, 2009 04:00 PM

                                          Had a really nice salad at a place called Noce in Toronto over Xmas visiting family. It was mainly radicchio with what I seem to remember was a sweetish & sparse balsamic reduction dressing. But the main thing that I liked about the salad was the very thin (peeled) orange slices - each one had one or two razor thin slices of raw garlic. I have never had raw garlic and fresh orange before and loved it. Obviously you don't want heaps of this but three orange slices were fantastic.

                                          1. kchurchill5 RE: OCEllen Jan 19, 2009 04:17 PM

                                            I enjoy some grilled scallops, with warmed blood oranges or just naval oranges grapefruit served over a bed of, fennel, arugula, calamata olives and avacado with a garlic citrus vinaigrette. Top with fresh crumbled mozzarella

                                            1. r
                                              raisa RE: OCEllen Dec 24, 2011 06:26 AM

                                              For a tropical twist, try this. Pan roast some chicken breasts or you can use some from the whole roasted chicken. Shred the meat. Mix two types of your favourite salad greens with roughly chopped oranges and pineapples along with the chicken. Drizzle either thousand island or a vinegrette of orange juice and EVO.

                                              1. s
                                                sophizgood RE: OCEllen Dec 24, 2011 07:52 PM

                                                Fennel and Red Onion Salad with Blood Oranges-I'm making this salad for Christmas Dinner at my brother's house. My sister in law is serving smoked brisket so this salad should complement it well. I plan to make a vinaigrette with a blood orange and slice it into the salad. My mom says a meyer lemon might be better. I've got both. We're pairing it with a Sangiovese.

                                                Otherwise I'll resort to Whole Foods.

                                                1. h
                                                  Harters RE: OCEllen Dec 25, 2011 02:19 AM

                                                  Thinly sliced with similarly sliced fennel.

                                                  1. s
                                                    sophizgood RE: OCEllen Jan 15, 2012 04:47 PM

                                                    Orange, Walnuts, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette is one that I just tried from a website called All Recipes. It works well with any oranges but i love it with blood oranges and I use a vinaigrette made with 1/4 cup cider vinegar, 1/4 cup orange juice, 1 tsp dijon mustard, 1 tsp mayonaise (it's an emulsifier), and 1/2 cup smart balance oil and 1/2 cup olive oil, salt and pepper to taste. It's more than you need but it keeps for 2 weeks.

                                                    Sometimes I use pecans, sometimes I use pistachios or a mix of all three.

                                                    1. greygarious RE: OCEllen Jan 15, 2012 05:33 PM

                                                      Peel and thinly slice one blood orange per person. Per serving, fan the slices in a circle sorrounding a mound of mascarpone that has been mixed with a little citrus honey. Drizzle with pomegranate syrup or pomegranate molasses.

                                                      For breakfast or brunch, slice or supreme peeled oranges and mix with sliced bananas. Place in bowls and pour fresh orange juice or pineapple juice over.

                                                      1. melpy RE: OCEllen Mar 27, 2012 07:54 AM

                                                        Today's lunch:

                                                        Mixed greens with snap peas, garlic sautéed green beans and sweet corn, feta, orange sections, avocado. Dressed with a little of the juices frOm the orange, evoo, and s/p.

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