Cara Cara Salad Recipes

CARA CARA AND BLOOD-ORANGE SALAD WITH RICOTTA SALATA

Cara Cara and Blood-Orange Salad with Ricotta Salata image

Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES. Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

3 Cara Cara oranges
3 blood oranges, plus juice of 1 more blood orange
4 cups mixed salad greens, such as arugula and mizuna
6 ounces ricotta salata, crumbled
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

To peel oranges, using a sharp knife, cut a thin slice off both ends of fruit to reveal flesh and stand fruit upright. Then, following curve of fruit, cut downward to remove peel and white pith, rotating fruit as you work, until all of peel and pith is cut away.
Reserve peels for another use. Thinly slice oranges crosswise.
Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with ricotta salata.
In a small bowl, whisk together blood-orange juice and oil until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.

CARA CARA SALAD

Cara Cara Salad image

Provided by Matthew Grunwald

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 Cara Cara oranges, segmented
2 French breakfast radishes, thinly sliced
1 avocado, cut into medium dice
2 tablespoons extra-virgin olive oil
2 teaspoons minced chives
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Juice of 3 limes
1 bunch cilantro
1 bunch parsley
1 serrano chile, stemmed
1 clove garlic, peeled
Kosher salt and freshly ground black pepper

Steps:

For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.
Lightly toss the salad with some of the chimichurri.

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