A Salad This Gorgeous Doesn’t Have to Be Difficult.
Before I talk about this recipe, I want to let you all know that as of today, I will be including a video of my preparing each recipe in my posts. I’ve been encouraged by the responses to my videos that I’ve been posting independently and have decided to make it more convenient and helpful by including them with my recipes. Onward and upward, right? Hope you all enjoy them!
Today I’ve got a blood orange salad for you that’s simple, but ridiculously good. First, let’s discuss blood oranges. These 5 oranges came from the same bag and all looked essentially the same on the outside. Then I cut into them and behold! All these gorgeous ombre toned oranges. I swear they look like jewels, don’t they?
Blood oranges have a milder, less sweet, and more floral flavor than many other oranges, so I treat them a little differently. In this case, I thought a soy based dressing would serve them well. Not too strong, but a little salty and balanced in order to bring out the best in these beautiful oranges.
All it took was whisking up some soy sauce, a little mirin, fresh lemon juice, honey and toasted sesame oil. I then added half a minced Serrano chile to give it a slight kick of heat. A sliced scallion, a few grinds of black pepper and a good pinch of chili threads* were all that was needed to finish it off.
Once again, I kept everything else simple and served it with a roasted chicken and some white rice in order to allow the salad to be the star of the show. My kind of meal.
Extra: Here’s something I always do when prepping citrus. I never simply cut off the peel and pith. I always grate the zest first and stash it in my freezer. This way, I always have a supply of grated citrus zest on hand. If you have it, you’ll use it all the time in both sweet and savory dishes.