SICILIAN-STYLE CITRUS SALAD
Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.
Provided by David Tanis
Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
- To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
- Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
- Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams
CARA CARA SALAD
Provided by Matthew Grunwald
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
- For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.
- Lightly toss the salad with some of the chimichurri.
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- Make the vinaigrette. Place the shallots in a medium bowl, add the red wine vinegar, and let stand for 10 minutes. Add the dijon and whisk to combine. Add the olive oil and a pinch of salt and whisk to combine. Set aside.
- Wash and dry the greens in a salad spinner. Add to a large mixing bowl and sprinkle with salt. Add the fennel and sprinkle with a pinch of salt.
- Supreme the oranges. Slice of both ends of the oranges to expose the flesh. Then, resting on either end, cut the rest of the peel, including the white pith, off of the oranges. Cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments.
- Add to the mixing bowl along with the avocado slices. Sprinkle with salt. Pour a few tablespoons of vinaigrette around the sides of the bowl and gently toss with your hands until all of the salad is lightly coated (add a little more vinaigrette if necessary). Add a few cracks of black pepper to the salad, sprinkle the pecans over the top, and serve.
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- Four hours before service or overnight, make dressing by straining the juice of one orange through a strainer which should yield ¼ cup of pulp free juice.
- Add mustard, honey, cilantro and oil and using an immersion blender or a blender or a food processor, blend until a creamy dressing has formed, about 30 seconds.
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- Prepare the vinaigrette ingredients first to allow the flavours to blend. Whisk all ingredients together and let stand while preparing the salad.
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