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??
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
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
Make Orangecello - Lemoncello with oranges. Lots of recipes. Basically, soak the peels in Everclear for a couple weeks.
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.
My mother used to mix sliced oranges and bananas, and splash on some OJ. Knowing her, she probably added some liqueur too.
Here's a family favorite:
Watercress and Orange Salad
Pierre Franey’s Sixty-Minute Gourmet
2 bunches watercress
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.
A classic Italian salad of Blood Oranges simply with:
sliced red onions
Olive Oil, Basalmic Vinegar, salt and fresh ground pepper
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.
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 :).
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.
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).
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.
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
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.
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.
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.
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.
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.