Blood Orange Salad

June 1, 2017

This season you can find Blood Oranges in the grocery stores, and if you have ever wondered what to do with them (besides juice them and turn them into sangria or buy some of the packaged fizzy blood orange drinks and also turn them into sangria) this salad will help you out. They are segmented for the salad and used in the dressing, and their unique flavor just permeates this salad. But even if they weren’t in season I would still be craving them since I can’t seem to get enough fruit, especially citrus. (I may have eaten 2 of these salads in a row and then ate a grapefruit.)

They taste like sweet oranges, and have a gorgeous jewel color:

I love the combination of citrus fruit, goat cheese, (or blue or feta) crunchy nuts and vinegary dressing. So think of this as a template, and feel free to swap the blood orange for grapefruit or oranges, and use your favorite cheese and nuts. I used Marcona Almonds with Rosemary from Trader Joes, but I am guessing that ingredient is going to be pretty hard to find elsewhere. But I have to say, there rosemary was a really good note in this salad. So feel free to mix plain Marconas with some of this herb to eat alone or add to salad.

The dressing is really easy. Once you get the hang of making vinaigrettes, it suddenly feels so freeing and the possibilities seem endless. Basics are a 3:1 ratio oil to acid, but I actually prefer mine a little lighter and usually keep it 2:1. But the official stance on vinaigrettes is 3:1. If you want a little ‘tutorial’ I just found this post  ‘7 Tips for Making the Perfect Vinaigrette’  that is really helpful, I highly recommend looking it over if you are curious about making your own salad dressing.

I used both blood orange and red wine vinegar here, Dijion, salt and pepper are a must, since you are usually trying to season a lot of veggies and salt brings out all the other flavors. And I found that often times when my vinaigrette needed something it was usually a little sweetness to counter-balance the acidity, and a little Agave syrup or sugar does the trick.

This is such a great first course to a dinner party, or to make a big salad for a party. But it is also great for lunch for 1 or 2, and I have kept the recipe to serve 2. Don’t wait for an invitation to make this – it is too good!

 

Happy Eating, xoxo Katie

Blood Orange Salad (printer version here): 

Ingredients for Dressing:

Juice from 1 blood orange (2 T)

1 T red wine vinegar

1/2 teaspoon Dijon

1 tsp. agave syrup

S&P

1 T Extra Virgin Olive Oil

Ingredients for 2 Salad Servings:

2 blood orange segmented

4 c. Mixed Greens

2 oz goat cheese

1/2 cup Marcona almonds

Directions:

Whisk all ingredients together for dressing, saving oil for the last. Stream oil in, whisking as it is added. Taste with a piece of lettuce to check for seasonings, adding more in needed.

Assemble salad with greens on the bottom. Add dressing just before serving.

 

 

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