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Blood-Orange Salad
Provided by: Chef Charles Rodriguez
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Seasonal citrus is one of the only bright spots on the produce shelf this time of year, and in an effort to stave off S.A.D. and, of course, scurvy, even the staunchest locavore will make exceptions for Florida and California fruit. The blood orange, in particular, is as visually stunning as it is gustatorily refreshing, its color derived from anthocyanin pigment, also found in raspberries. The sweet-tart flavor pairs perfectly with peppery arugula, sweet dates, and salty cheese in this winter salad from Print’s Charles Rodriguez.
Ingredients
3 blood oranges1/4 cup roasted almonds, roughly chopped
2 tbs. sherry vinegar
2 tbs. almond oil
2 tbs. grapeseed oil
1 shallot, finely chopped
2 cups arugula leaves, packed
Salt and pepper
1/4 cup Medjool dates, pitted and roughly chopped
1/4 cup shaved Parmigiano-Reggiano