Oranges In Salads

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, May 1, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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


    1 Tsp. Dijon mustard
    1 Tsp. white sugar
    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.


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