SAMBAL-ORANGE VINAIGRETTE
Provided by Kristin Donnelly
Categories Salad Dressing Orange Juice
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
- The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.
HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM
Steps:
- Preheat oven to 400°F.
- Make vinaigrette:
- Blend vinaigrette ingredients in a blender until smooth. Season with salt.
- Make cream:
- Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
- Make halibut:
- Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
- Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
- Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
- Serve fish, parsleyed sides up, with a spoonful of each sauce.
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
- In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
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67 SWEET AND SAVORY ORANGE RECIPES
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- Citrus and Avocado Salad with Orange Water. Salting the citrus draws out some of its juice, which becomes part of the vinaigrette. Get This Recipe.
- Orange Sweet Rolls. These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor. Get This Recipe.
- Suzette Sauce. Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, ice cream sundaes, and French toast. Get This Recipe.
- Easy Candied Orange Peel. The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful. Get This Recipe.
- Citrus-Pomegranate Relish. If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient relish recipe. Get This Recipe.
- Charred Chicken With Sweet Potatoes and Oranges. A topping of feta and olives is a salty, bright complement to the caramelized oranges and roasted sweet potatoes in this flavor-packed chicken dinner.
- French 75 Punch. Bright orange slices add zing and ambiance to this easy gin and Champagne party punch. Get This Recipe.
- Seared Duck Breasts With Blood Oranges. There's no better time than a winter weekend to perfect a recipe. Make this one to nail down textbook pan-seared duck breasts, and then dress them with an easy, modern take on à l'orange sauce.
- Bitter Greens with Carrots, Turnips, and Oranges. The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
- Orange Chicken. Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat.
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