Blood Orange Salad With Blood Orange Vinaigrette
This blood orange salad dressed in creamy and zesty blood orange vinaigrette makes for a delicious side or a light and refreshing meal. If you need something different to perk up your salad then this blood orange vinaigrette will sure do the trick. It is fresh, bright and so easy to make! Make the most of these gorgeous blood oranges while the season lasts, and this salad is one of the many ways you can enjoy this exotic citrus fruit!
Servings 2 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Blood Orange Salad
- 4 oz mix spring greens
- 8 oz blood oranges, about 2 medium
- 3 tbsp mozzarella pearls, or any other cheese of choice
- 2 tbsp toasted walnuts
Optional ingredients for the salad
- 1 bulb of fennel, halved lengthwise, cored, and thinly sliced
- 1 avocado, pitted and diced
- 1/4 cup thinly sliced red onion
For the blood orange vinaigrette
- 1/4 cup blood orange juice,
- 1 tsp blood orange zest
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp honey, optional
- 1 tsp Dijon or whole-grain mustard
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- 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.
FOR THE BLOOD ORANGE VINAIGRETTE
- Add all the ingredients in a jar, close with a tight-fitting lid.
- Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
- Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
- Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
- Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.