We’re planting some citrus trees in our yard, one of which will be a blood orange tree. Until we have access to our own, I’m happy to find them in local markets–and now is the season! We brought some home over the weekend and it made me want to repost one of my favorite, simple salads: bitter greens, sweet citrus, and a sharp (slightly salty) cheese. In this case, I’ve paired blood oranges with arugula, spinach, and Manchego.
Though I’ve left the peels on here, that’s for presentation only. For ease of eating, trim the rinds and bitter pith: slice the stem and blossom end of the orange and then follow the contour of the fruit and carve off the rind in segments, working top to bottom and rotating the fruit as you go. Then slice the remaining fruit thinly. Making these pinwheels is a messy affair, but the salad will be prettier than had you tossed in uncut wedges. Add the cheese–parmesan works well, but a sharp cheddar or a Manchego would also be delicious. Drizzle with olive or nut oil, and add salt and freshly ground pepper to taste. So simple, so good–and so pretty.
What are your favorite salad combinations?
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confession: i’ve never actually had a blood orange. must rectify this soon!
my favorite salad combination usually involves feta, a lemony or figgy vinaigrette, some quinoa and argula. oh and a bit of avocado and a runny fried egg on top?
Most definitely! I’ve never added quinoa to a salad–that sounds so hearty and delicious! How do you make a figgy vinaigrette–do you mix in fig paste?
We’ve been enjoying adding a cara cara orange to our salads lately. Our go-to combination always includes almonds/pecans/walnuts, some cheese (goat cheese crumbles are my favorite!) and a simple vinaigrette.
I’ve been really into citrus too. My current favorite is pumelos with avocado over arugula. I usually dress it with just a little oil and sea salt.
Celery, Granny Smith apple, Roquefort cheese and roasted walnut, but your pictures make me want to try that recipe instantly !
What beautiful shots!
Thank you! It’s lovely and looks delicious! Love the bitter green and had never thought about using blood oranges!
Love blood oranges!! I made a salad with baby spinach, swiss chard, roasted sweet potato, onion and black beans with a quick vinaigrette using cumin. I added medium-well slices of roasted pork tenderloin, but you don’t have to.
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