Blood Orange Chopped Salad Food

BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE

Steps:

• Zest the blood orange and juice about 2 medium blood orange or one large blood orange. You will need about a 1/4 cup of blood orange juice.
• Slice the top and bottom of the orange, then slice the peels and pith using a pairing knife, trying to avoid as much of the flesh as possible. Slice the oranges or separate into segments. Remove the seeds if any.

FENNEL SALAD WITH BLOOD ORANGES

Steps:

• Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.

BEET AND BLOOD ORANGE SALAD

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
• Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
• Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

BLOOD ORANGE AVOCADO SALAD

Steps:

• For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

BLOOD ORANGE SALAD WITH RED ONION & MINT

Steps:

• To a salad bowl begin supreming the blood orange and squeeze each to remove excess juice.
• Add the rest of your ingredients to the salad bowl and gently toss.
• Enjoy!

BLOOD ORANGE AND FENNEL SALAD

Steps:

• Use a sharp knife to remove orange peel.
• Cut oranges into segments, removing all the white pith.
• Slice end from fennel and remove shoots from top (reserve shoots).
• If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
• Cut in half and thinly slice.
• In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
• Arrange fennel slices and orange segments on individual serving dishes.
• Drizzle dressing over salads and garnish with reserved fennel fronds.

SPINACH, BLOOD ORANGE AND MACADAMIA NUT SALAD

Steps:

• In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.
• Peel and section oranges over bowl to catch juices.
• Cut segments into 1/2-inch dice.
• Reserve juice for dressing.
• In large bowl, combine toasted nuts, orange, spinach and corn.
• Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste.
• With fork, mash to smooth paste.
• Add vinegar and whisk until smooth.
• Whisk in oil in thin stream until dressing had thickened.
• Whisk in reserved orange juice.
• Correct seasoning, adding salt or orange juice to taste.
• Just before serving, pour dressing over salad and toss until spinach is lightly coated.