RADICCHIO AND ENDIVE SALAD WITH ORANGES, FENNEL, AND POMEGRANATE SEEDS
Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Slice off the top and bottom of both blood oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the blood oranges over a large bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Repeat process with orange.
- Add lettuce, endive, radicchio, fennel, pomegranate seeds, and parsley to bowl. Drizzle with citronette and season with salt and pepper; toss to combine.
BASIC VINAIGRETTE/CITRONETTE
Once you master a basic vinaigrette, the variations are virtually endless. For example, a little bit of prepared mustard mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils - and with adding herbs and spices. To make a citronette, substitute lemon juice for the proportion of vinegar.
Number Of Ingredients 3
Steps:
- Dissolve salt in vinegar; whisk in oil. Since there is nothing in a basic vinaigrette to keep it emulsified, use immediately.
SICILIAN-STYLE CITRUS SALAD
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
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
CITRONETTE
Make and share this Citronette recipe from Food.com.
Provided by Moirianne
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Stir 1/2 tsp of salt int the lemon juice until dissolved.
- Slowly beat in the oil a little at a time.
- Season to taste with ground white pepper.
- Toss dressing with prepared vegetables.
Nutrition Facts : Calories 1961.5, Fat 218, SaturatedFat 28.2, Sodium 1.4, Carbohydrate 11.9, Fiber 0.6, Sugar 3.3, Protein 0.5
CITRUS VINAIGRETTE
This vinaigrette gets its refreshing tartness from the zest and juice of three types of citrus: orange, lemon, and grapefruit. It makes for a delicious homemade salad dressing.
Provided by Martha Stewart
Yield Makes 3/4 cup
Number Of Ingredients 10
Steps:
- Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.
More about "orange citronette recipes"
SIMPLE GREEN SALAD WITH CITRONETTE - EATINGWELL
From eatingwell.com
Servings 6Calories 43 per servingTotal Time 15 mins
- Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.
BLOOD ORANGE, FENNEL AND AVOCADO SALAD WITH LEMON …
From cookieandkate.com
4.9/5 (8)Total Time 15 minsCategory SaladCalories 313 per serving
- Lightly toast the almonds: In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat and transfer to a plate.
- In a large serving bowl, combine the greens, segmented blood oranges, sliced fennel, diced avocado, goat cheese and warm almonds. If the fennel’s feathery fronds (say that five times fast) are in good shape, chop up a handful’s worth and toss them into the salad.
- In a small bowl, whisk together the salad ingredients until emulsified. Whisk in more olive oil if the dressing tastes too tart. The final result should be pleasantly tangy.
- Once you’re ready to serve, drizzle citronette over the salad (you might not need all of it) and toss. Serve immediately.
WHEATBERRY SALAD WITH CRANBERRIES, FETA AND ORANGE …
From afamilyfeast.com
4/5 (1)Estimated Reading Time 3 minsServings 4-8Total Time 10 mins
- While the wheatberries are cooking, prepare the orange citronette. In a large bowl, combine the orange zest and orange juice. While whisking, slowly drizzle in the olive oil until you have about a 50/50 mix of orange juice to olive oil. Taste the dressing and adjust the amount of oil if desired. Add salt and pepper to taste.
- Add the warm wheatberries to the citronette and stir to combine. Allow the mixture to cool to room temperature.
- Once cooled, stir in the scallions, feta cheese, cranberries, pistachios, and arugula. Toss to combine and serve immediately. (If you are preparing this in advance, add the arugula just before serving.)
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