Savoury Orange Salad

I have a confession to make: I’m a vegetarian and I don’t eat salad.  Well, let me rephrase that: I don’t eat much salad.  I’m not a huge fan of greens, and I’d rather eat cooked veggies or raw ones straight up.  I don’t even keep salad dressing in the house, unless I’ve got leftovers from a dressing I made from scratch.  Salad is just not in my repertoire, unless someone else makes it for me.  And when I do eat salad, it usually doesn’t have greens as a base — I love salads of diced cucumber, tomatoes, and onions, or fattoush, or anything with feta.

So when I saw this Mark Bittman recipe for a savoury citrus salad that doesn’t use any greens, I thought it was perfect.

And in my typical fashion, I did the opposite of what is rational: I put it on salad greens.  Citrus in the winter is just such a treat, this salad makes you feel like you’re on holiday.  The dressing is quite sweet, but my new favourite to brighten up veggies.  And it comes together in minutes, what could be better for a weeknight supper?

Savory Orange Salad

Inspired by Mark Bittman’s Citrus Salad, serves 2 as a first course.


Salad

  • 3 citrus fruits (I used 2 naval oranges + 1 blood orange)
  • Salad greens (mine were called “Summer Mix”, the pepperiness of Arugula would be wonderful here)
  • 2 Tbsp. Parmigiano-Reggiano cheese, grated (I use a microplane) — this is optional if you’d rather go vegan
  • 1 shallot, sliced finely
  • Fleur de Sel & cracked black pepper, to taste
  • 4 Tbsp. pumpkin seeds, toasted

Dressing

  • about 1/4 c. juice of the leftover citrus
  • 2 tsp. balsamic vinegar (I had a spicy balsamic)
  • 2 Tbsp. mild vegetable oil (I had an orange-peppercorn canola oil, olive oil would be great)
  • 1 Tbsp. lemon juice
  • 1 tsp. honey

Layer salad greens in two bowls.  Top with supremed citrus (Mark Bittman gives an excellent explanation in his recipe — and I promise, it gets much easier once you’ve done it a couple of times).  Reserve any leftover citrus juice in a bowl for use in the dressing.  Add cheese, shallot, salt and pepper, and pumpkin seeds.

Mix all dressing ingredients, and pour over the salads.  Because the blood orange slices are so pretty, you may want to put a few on top for presentation.

Tags: , , , , , , ,

Categories: Gluten-Free, Salad, Side Dish, Vegetarian

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One Comment on “Savoury Orange Salad”

  1. February 2, 2010 at 11:22 pm #

    I saw Bittman’s recipe too, but hadn’t tried it. This does sound good.

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