Posts Tagged ‘vinaigrette’

I love citrus in my salad, and I’m not really big on salad in other variations. So, that means we eat a lot of citrus vinaigrette. A bright, colorful salad on the side of something delicious and indulgent balances and rounds out the meal. This salad is a sicilian favorite, combining blood oranges and olives. If I liked fennel, a little raw fennel shaved on the salad with a mandoline would be a nice touch.

Blood Orange and Olive Salad

1 orange and 1 blood orange, supremed

1/2 cup olives like Gaeta or your favorite, sliced

3 cups spinach

1 lemon

4 tablespoons olive oil

1 tablespoon honey

salt and pepper

2 tablespoons toasted pine nuts (optional)

To make the vinaigrette, combine the juice of the lemon, olive oil, honey, and salt and pepper to taste and whisk together. Supreme the citrus by slicing the top and bottom off the peel, running your knife along the side all the way around to remove the peel and all white stuff. Slice on either side of each segment so that you have citrus segments without any white. Squeeze the juice out of remaining bits.

Toss the spinach in the vinaigrette and add in citrus segments and olives (and pine nuts if you are using them).


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Thanks to Food 52 for naming my Shaved Asparagus and Mint Salad the winner of this week’s contest!! I’ll post about my winnings when I receive them in the mail!

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These scallops are really easy, but they don’t really look it. And they actually have 2 sauces, you could do one or the other or both. It’s a great weeknight dinner, but it looks fancy enough for any occasion.

Scallops are my go-to when I don’t want to spend all night cooking, plus they’re just so delicious. I keep a couple scallop shells that I use as plates for them when I’m having them as a first course.

Citrus Scallops

(this recipe is for 2, but it’s easy to expand- just add more scallops)

1/2 pound scallops

1 lemon

2 tablespoons honey

3 tablespoons olive oil

salt and pepper

Salt and pepper the scallops (dry them off first!) and put them into a hot pan with 1 tablespoon of the olive oil. Don’t move them until they are golden brown, about 2 minutes. Flip them over to brown on the other side.

Meanwhile, make the vinaigrette by juicing the lemon and adding the honey and the remaining olive oil. Whisk everything together and pour over the scallops. Let them cook for the last minute with the vinaigrette, so it cooks down a bit and thickens. Remove to plate. Optional: drizzle with the pomegranate-raspberry glaze.

Pomegranate-Raspberry Glaze

1/2 cup pomegranate juice

1/2 cup red wine

1 tablespoon raspberry jam

Combine the ingredients in a saucepan and reduce by half, until it thickens but can still be drizzled. Optional: strain the glaze through a sieve to remove the raspberry seeds.

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My recipe for the shaved asparagus salad with mint and hazelnuts is a finalist on this week’s Food 52 contest! Please vote for it here!

This was my original picture of the recipe, but theirs are so much prettier! Gotta work on that!


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