From the Farm: Recipes

Winter Orange Salad

FOUND IN: on December 15, 2012

Oranges are the one ingredient that can really brighten a winter day. I use them in many ways, both fresh and cooked, but one of my favorite things to do with them is to add them to salads. Winter salad greens are so tender and the oranges add just the right sweetness, tartness, and zest. Think of oranges as your tomato replacement for the cold months. Here is a simple, elegant, and beautiful salad to try.

Yield: 4 plated salads

  • 5 small Oranges
  • 1/4 Red Onion, thinly sliced
  • 1/4 cup freshly squeezed Orange Juice
  • 2 TBS fresh Lemon Juice
  • 1 TBS Balsamic Vinegar
  • 2 TBS Extra Virgin Olive Oil
  • 1 tsp Orange Zest
  • Kosher salt to taste
  • 1 head Butter Lettuce, such as Tennis Ball or May Queen
Remove the zest from one of the oranges, before peeling them. Either grate it with a small microplane or zester or thinly slice it from the fruit and then mince it. Juice that orange and set the juice aside. To peel the oranges, take a thin slice off the top and bottom and set the orange on the flat spot you have just created. Using a sharp french knife (chef's knife), slice the peel away in thin slices, leaving no white part behind. Then slice the meat of the orange into 1/4" cartwheels. Set aside.
Combine the rest of the ingredients, whisk together and season to taste. Thinly slice the red onion. Line the plates with lettuce leaves. Top with orange slices, garnish with red onion, and drizzle the dressing over the oranges.
Variations: This salad combines well with slices of avocado, or thinly sliced radishes, as well.
For an appetizer, place the oranges in the center of a small platter, surround with the lettuce leaves, and let guests create lettuce wraps with the mixture.