eat make read

While the weather has been nothing but dreary these past few days I’ve been trying to find ways to brighten things up indoors. When I saw this recipe for a blood orange salad in New York magazine a few weeks ago I made sure to leave it in the kitchen, lest I somehow forget about the tempting page. I finally got around to whipping it up and oh boy, it’s a keeper!

It’s no secret that blood oranges are one of my favorite fruits, not only because they’re lovelier than lovely, but they’re also just the thing to add a little pizazz to the winter hum drum. I love the surprise of peeling a blood orange and seeing whether it’s going to be deep red or orange marbled with red.

This recipe is fairly simple, but gets a little messy with all the orange squeezing. Simply make a vinaigrette by tossing together the juice, some shallots, a little grapeseed oil and sherry vinegar. Toss the greens with the vinaigrette, sprinkle the almonds and chopped dates (that’s the second best part) and then lovingly arrange the oranges over top. Shave a little parmesan and try not to gobble it up in seconds.

I would have been happy with oranges and greens, but I have to say, the addition of dates and parmesan sealed the deal with this salad. The sweet dates add the perfect balance to the citrusy sweet of the oranges and salty crumble of the cheese. I have to say, I thought my winter salad was all I needed, but this made me think twice about that decision. I guess there’s enough room for both.

blood orange salad
adapted from chef charles rodriguez in new york magazine

3 blood oranges
1/4 cup roasted almonds, roughly chopped
2 tbs. sherry vinegar
2 tbs. grapeseed oil
1 shallot, finely chopped
2 cups mixed greens
Salt and pepper
1/4 cup Medjool dates, pitted and roughly chopped
1/4 cup shaved Parmigiano-Reggiano

Preheat oven to 350.
1
Segment 2 blood oranges by (1) slicing off top and bottom; (2) removing peel and pith with a chef’s knife; and (3) slicing out each segment between the membranes.
2
Juice remaining blood orange and reserve juice for dressing.
3
Toast almonds for 5 minutes in oven. Whisk together vinegar, grapeseed oil, blood-orange juice, and shallots. Toss greens with vinaigrette.
4
Season with salt and pepper. Add dates and almonds. Toss.
5
Garnish with orange segments and shaved cheese.