The other day I stumbled upon some gorgeous blood oranges at my local farmer’s market. I couldn’t resist taking some home to add into my favorite recipes. One of my favorite side dishes for seafood is this simple blood orange salad. It’s beautifully refreshing, delicious, and easy. Blood oranges are in season right now so make sure to pick some up if you see them. Ingredients: 3 Blood Oranges 1 Orange 1 Shallot 1 sprig Parsley 1 cup +2 tbsp Rice wine vinegar Honey Salt & pepper Serves 2 Directions: Start prepping the blood oranges and orange by cutting off the peel in hexagonal slices. Make sure to remove all of the white skin as well. Thinly slice the shallots then soak them in an ice bath for at least 10 min. Pickle them in a cup of rice wine vinegar for 5 minutes then drain. Assemble by arranging the blood orange slices on the plate, add a few small slices of orange and sprinkle with the shallots. Make the dressing by combining the 2 tbsp rice wine vinegar, 3 tbsp of orange juice, and a drizzle of honey. Whisk together with a dash of salt and pepper. Pour the dressing over the citrus and top with finely chopped parsley. Salt and pepper to taste. Serve and enjoy!
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