WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Taylor Mathis
Brighten the last weeks of winter with these colorful salads.
BLOOD ORANGE SALAD
¼ small red onion, very thinly sliced
2 blood oranges
2 navel oranges, clementines or mandarins
4 teaspoons red wine vinegar
2 tablespoons best quality olive oil
8 to 10 green or black olives, pitted and torn into quarters
Ground chili pepper, to taste
Flaky sea salt, like Maldon, to taste
Read the full post to see more fabulous Citrus recipes!
1. Cut the peel and pith from the oranges. Make sure to remove all of the outer membrane without losing too much flesh. Cut the oranges into ⅛-inch slices. Slice the red onion thinly enough so that you can see through the slices.
2. On four salad plates, arrange the citrus in overlapping slices. Place the sliced onion on top. Sprinkle the plates with 1 teaspoon vinegar and a ½ tablespoon of olive oil. Sprinkle with ground chili pepper. Season each salad with salt.
THIS IS A DELICIOUS AND BRIGHT SALAD THAT YOU CAN ASSEMBLE AND DRESS ON A PLATE. THE CHILI PEPPER GIVES IT A LITTLE KICK. SERVE AS THE FIRST COURSE FOR A DINNER PARTY.
KALE & ROMAINE CITRUS SALAD WITH ORANGE GINGER DRESSING
5 cups kale, stems removed and chopped
1 tablespoon extra virgin olive oil
Pinch of salt
2 to 3 cups romaine lettuce, chopped
1⁄2 large orange, peeled & diced
1⁄3 cup pistachios
1 bunch beets (prepared using cooking directions below)
TO PREPARE SALAD: Put ingredients in a salad bowl and toss. To serve salad as a main course, add 1 prepared chicken breast, sliced.
For Orange Ginger Dressing:
½ cup orange juice, freshly squeezed
¾ cup extra virgin olive oil
1 orange, zested
2 tablespoons balsamic vinegar
2 tablespoons honey
½ to 1-inch piece fresh ginger
Pinch of salt and black pepper to taste
TO PREPARE DRESSING: In blender, add orange juice, zest, vinegar, honey and ginger. Add olive oil in stream to blender. Salt and pepper to taste. Add to salad and toss.
2 heads Bib or Sweet lettuce
2 avocados, peeled and thinly sliced
2 Ruby Red grapefruit, peeled and sectioned
4 to 6 ounces good quality crumbled blue cheese
La Martinique True French Vinaigrette
Wash and tear lettuce leaves. Peel avocados and slice in quarter-inch slices. Peel grapefruit, divide into sections and peel whole sections. Assemble salad and sprinkle blue cheese and vinaigrette over top.
Oranges are at their peak between December and April but can be found in supermarkets year-round. The naval orange is the most common for eating. Choose fruit that is heavy for its size and free of soft spots.
Grapefruit-growing season is from October through May. Grapefruit comes in white, pink and red varieties. Choose fruit that is heavy for its size with smooth skin.
They are smaller than navel oranges and often have pitted skin with hints of red. The flavor is less tart than other oranges. They might have hints of raspberry or a slightly bitter edge. Choose firm, plump oranges that are heavy for their size.
Peak season is from October through April. They occasionally are available year-round but are best enjoyed in season. A good tangerine is firm or slightly soft and feels heavy for its size. Choose tangerines with smooth, bright-orange, unblemished skin.
Information from marthastewart.com