For my new followers just so you know...I'm the recipe lady. I want to share the recipe for a wonderful savory-sweet salad that I created for Fine Cooking magazine specially for orange season!
Orange, Pear, Date Salad with Orange-Rosemary Vinaigrette
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Orange, Pear, Date Salad with Orange-Rosemary Vinaigrette
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This is a delicious savory-sweet salad with a surprisingly flavorful vinaigrette. Feel free to increase or decrease the amount of each ingredient as desired or change any out for another similar ingredient.
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This is a delicious savory-sweet salad with a surprisingly flavorful vinaigrette. Feel free to increase or decrease the amount of each ingredient as desired or change any out for another similar ingredient.
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INGREDIENTS
3 oranges *see note
2 tablespoons. white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1/4 cup (65 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
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INGREDIENTS
3 oranges *see note
2 tablespoons. white wine or Champagne vinegar
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1/4 cup (65 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
MORE
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2 small heads Little Gem (sucrine) or 10 oz. baby romaine or butter lettuce, coarsely chopped (about 6-1/2 cups)
1 large ripe pear, quartered, cored, sliced into thin wedges
4 Medjool dates, pitted and each cut into 4 to 5 pieces *see note
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2 small heads Little Gem (sucrine) or 10 oz. baby romaine or butter lettuce, coarsely chopped (about 6-1/2 cups)
1 large ripe pear, quartered, cored, sliced into thin wedges
4 Medjool dates, pitted and each cut into 4 to 5 pieces *see note
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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 (optional)
2 tablespoons toasted pine nuts or hazelnuts (coarsely chopped after toasting)
Flaky sea salt
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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 (optional)
2 tablespoons toasted pine nuts or hazelnuts (coarsely chopped after toasting)
Flaky sea salt
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*note use flavorful, juicy oranges, medium or medium-large, either juice, navel, Cara Cara, or blood oranges or a colorful mix of varieties.
*note if you can’t get the large Medjool dates, use 8 or so regular dates but use dates that don’t have too much sugary glaze.
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*note use flavorful, juicy oranges, medium or medium-large, either juice, navel, Cara Cara, or blood oranges or a colorful mix of varieties.
*note if you can’t get the large Medjool dates, use 8 or so regular dates but use dates that don’t have too much sugary glaze.
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Prepare the vinaigrette:
Use a fine rasp-style/microplane grater to remove 1 ½ teaspoon zest from one of the oranges. Juice one of the oranges to yield ¼ cup (65 ml) juice. In a small bowl, whisk the juice, zest, vinegar, rosemary, & thyme.
Continue whisking as you
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Prepare the vinaigrette:
Use a fine rasp-style/microplane grater to remove 1 ½ teaspoon zest from one of the oranges. Juice one of the oranges to yield ¼ cup (65 ml) juice. In a small bowl, whisk the juice, zest, vinegar, rosemary, & thyme.
Continue whisking as you
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slowly add the olive oil in a steady stream. Season to taste with salt and pepper. Set aside.
Trim off and discard the 2 ends of the remaining oranges. Cut the peel away from the oranges in strips, removing all of the bitter white pith but not the flesh. Slice the
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slowly add the olive oil in a steady stream. Season to taste with salt and pepper. Set aside.
Trim off and discard the 2 ends of the remaining oranges. Cut the peel away from the oranges in strips, removing all of the bitter white pith but not the flesh. Slice the
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oranges crosswise into rounds about 1/4 inch thick. Remove and discard any seeds.
Pile the chopped lettuce in the center of a platter or divide among serving plates. Top with the orange slices, pear, dates, onion, & mozzarella then sprinkle with the pine nuts, a grind
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oranges crosswise into rounds about 1/4 inch thick. Remove and discard any seeds.
Pile the chopped lettuce in the center of a platter or divide among serving plates. Top with the orange slices, pear, dates, onion, & mozzarella then sprinkle with the pine nuts, a grind
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or two of black pepper, and a dusting of sea salt or table salt.
Whisk the vinaigrette to blend, spoon some over the salad, and pass the rest at the table.
Cheers!
or two of black pepper, and a dusting of sea salt or table salt.
Whisk the vinaigrette to blend, spoon some over the salad, and pass the rest at the table.
Cheers!
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