Could Be My Last Orange Salad of the Season – So Let’s Go Out with a Bang.
Well, citrus season is winding down, so this is probably one of my last orange salads until next season. I will still make an occasional salad using navel oranges that are available year round, but other fruits and vegetables will be coming into season soon and they’ll get my attention.
I used the last of my blood oranges for this one and want to take a moment to discuss the beauty of this particular variety. As you can see in the photo, they vary greatly in color. Yet these all came from the same bag and looked essentially the same on the outside. It’s always a surprise when you slice into one of these.
Seeing as their flavor is less acidic than most other oranges, I decided to emphasize the almost berry-like flavor and go with a creamy and slightly delicate dressing. I whipped together equal parts sour cream and heavy cream with a little salt, fruity calamansi vinegar, nigella seeds, and fresh snipped chives.
Then it was only a matter of slicing up the oranges and a little red onion, spreading them out on a platter, adding salt, pepper, olive oil and a few micro greens.
You can easily imagine how this tastes. Fork up a piece of orange and onion, and dip it in some of that creamy dressing. Oh, yeah, it’s good. Really good.