Oranges, specifically what I call utility oranges (most often smaller Navel Oranges) by the bag are great for making salads with. Easy to work with, simply "peel" all skin and pith with a long serrated knife: lay orange on it's side and slice off each end, then place the flat end on cutting board and with a long fluid motion follow the curve of the orange until you have cut off the skin and pith. It takes only a small amount of practice until you have the knack, use the length of the blade, let it do all the work for you (insteading of a sawing motion). Orange and raisin salad 4 oranges peeled 2 Tbls raisins Slice orange in half and then each half in three pieces, place all in a bowl, toss with the raisins. Let this soak 5 minutes while you make toast, a bialy or bagel. Serve with the toasted bread product... Fennel and orange salad 5 oranges, peeled and sliced 1 head fennel, sliced thin 1/2 medium torpedo onion, peeled and sliced THIN viniagrette: 1 Tsp. Dijon mustard 1 Tsp. white sugar S&P 2 Tbls red wine vinegar 1/2 Cup EVO Place Dijon, sugar, S&P and vinegar in bowl, mix well with whisk... slowly drizzle in EVO while you continue to whisk briskly - soon you have a tasty emulsion. Place oranges, fennel and onions in bowl with dressing. Toss well... Serve with roasted meat or as a lovely summer lunch salad. Enjoy
