I mentioned that oranges reduce stress & increase one's sense of well-being so here is a recipe. A really really good recipe. #OrangeAppeal
Orange, Pear, and Date Salad with Orange-Rosemary Vinagrette
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Orange, Pear, and Date Salad with Orange-Rosemary Vinagrette
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1/
INGREDIENTS for dressing & salad
3 oranges (weighing about 9 ounces/255 grams each)
2 tablespoons white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1/3 cup olive oil
Salt & freshly ground black pepper
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INGREDIENTS for dressing & salad
3 oranges (weighing about 9 ounces/255 grams each)
2 tablespoons white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1/3 cup olive oil
Salt & freshly ground black pepper
MORE
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2/
2 small heads Little Gem (Sucrine) lettuce, or 10 ounces (280 grams) baby romaine or butter lettuce or mixed greens, coarsely chopped or ripped
1 large ripe pear, peeled, cored, sliced into thin wedges
4 Medjool dates, pitted, each cut into 4/5 pieces
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2 small heads Little Gem (Sucrine) lettuce, or 10 ounces (280 grams) baby romaine or butter lettuce or mixed greens, coarsely chopped or ripped
1 large ripe pear, peeled, cored, sliced into thin wedges
4 Medjool dates, pitted, each cut into 4/5 pieces
MORE
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3/
1/3 cup very thinly sliced red onion
4 ounces (115 grams) fresh mozzarella, either small balls such as ciliegine or bocconcini or larger, cut into pieces
2 tablespoons lightly toasted pine nuts
Sea salt flakes
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1/3 cup very thinly sliced red onion
4 ounces (115 grams) fresh mozzarella, either small balls such as ciliegine or bocconcini or larger, cut into pieces
2 tablespoons lightly toasted pine nuts
Sea salt flakes
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4/
Zest one of the oranges for 1-1/2 teaspoons zest.
Juice the same orange for 1/4 cup (65 ml) juice.
In a small bowl, whisk the juice, zest, vinegar, and herbs. Continue whisking as you slowly add the olive oil in a steady stream. Season to taste with salt & pepper.
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Zest one of the oranges for 1-1/2 teaspoons zest.
Juice the same orange for 1/4 cup (65 ml) juice.
In a small bowl, whisk the juice, zest, vinegar, and herbs. Continue whisking as you slowly add the olive oil in a steady stream. Season to taste with salt & pepper.
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5/
Peel the remaining 2 oranges; slice the peeled oranges crosswise into 1/4-inch-thick rounds. Remove & discard any seeds and spongy center.
Pile the chopped/ripped lettuce in the center of a serving platter. Top with the orange slices, pear wedges, dates, onion, and
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Peel the remaining 2 oranges; slice the peeled oranges crosswise into 1/4-inch-thick rounds. Remove & discard any seeds and spongy center.
Pile the chopped/ripped lettuce in the center of a serving platter. Top with the orange slices, pear wedges, dates, onion, and
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6/
mozzarella. Sprinkle with the pine nuts, a grinding or 2 of black pepper and sea salt flakes.
Whisk the vinaigrette again, spoon some over the salad and pass the rest with the salad.
It's that easy. It's wildly good. And just what you need right before the election.
mozzarella. Sprinkle with the pine nuts, a grinding or 2 of black pepper and sea salt flakes.
Whisk the vinaigrette again, spoon some over the salad and pass the rest with the salad.
It's that easy. It's wildly good. And just what you need right before the election.
This is a recipe that I developed first for Fine Cooking Magazine (photo credit) and then my cookbook.
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