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.

SICILIAN-STYLE CITRUS SALAD

Sicilian-Style Citrus Salad image

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It's fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Provided by David Tanis

Categories brunch, dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 to 4 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 navel oranges
4 blood oranges
2 Cara Cara oranges
1 small grapefruit
1 small red onion, very thinly sliced
1 small fennel bulb, very thinly sliced, enough to make 1 cup
2 or 3 tender inside celery stalks, thinly sliced at an angle
Handful of olives, black oil cured type or green Castelvetrano type, pitted
Winter salad leaves, such as radicchio or escarole, optional
Large pinch of flaky sea salt

Steps:

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.
To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.
Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.
Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 653 milligrams, Sugar 20 grams

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