blood orange salad with a citrus vinaigrette

With their amazing colors blood oranges are stunning in a red leaf lettuce salad. I love the combination of walnuts, fresh herbs, crisp sliced baby Persian cucumbers and French radishes in addition to the blood orange segments in a leafy salad dressed with a citrus vinaigrette. The option of a citrus juice marinated round of soft goat cheese nestled in the salad is quite nice as well. There are many ways to play around with variations to this bright crispy salad, I would try substituting various fresh herbs 🌿 as the weather warms up and we have more choices in the herb garden. Life at times is good at home even during Covid and quarantine.

Ingredients and Recipe for Blood Orange Salad with a Citrus Vinaigrette
Makes 2 large salads

1 large head leafy red leaf lettuce

1 bunch French radishes

2 organic Persian cucumbers

1/2 cup walnut pieces

2 blood oranges

1 cara cara orange

1 Meyer lemon

1 lime

1 small shallot, about 2-3 tablespoons minced

Sprigs of Greek oregano and mint, about 2 teaspoons minced plus extra for garnish on plates

2 teaspoons citrus champagne vinegar

2 tablespoons blood orange infused extra virgin olive oil

2 teaspoons grated fresh ginger

2 teaspoons minced de-seeded Jalapeños

1-2 tablespoons honey

Sea salt and freshly ground black pepper

2 rounds of soft goat cheese

Wash, rinse and dry the leafy red leaf lettuce, set aside

Slice the radishes, set aside

Slice the cucumbers, set aside

Over a medium size bowl cut the blood oranges and cara cara orange in segments, squeezing the remaining juice from the rinds into the bowl with the segments.

Juice the lemon and lime into the bowl with the juicy orange segments.

Stir in the shallots, herbs, ginger, jalapeños, honey, salt and pepper.

Whisk in the vinegar and olive oil.

Remove the orange segments from the dressing with a slotted spoon and set aside.

Place the goat cheese rounds in the vinaigrette, spooning mixture over the rounds, set aside.

Arrange the leafy red lettuce greens on large dinner size plates.

Arrange the orange segments, radishes, cucumbers, walnuts, fresh herbs and drained goat cheese rounds on top of the leafy greens. Drizzle the vinaigrette over the top, add salt and pepper to taste.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog