Blood oranges are a favorite in Italy, where they appear peeled and sliced as a simple dessert, made into a sorbetto or gelato, or with sliced fennel in a salad--to name just a few incarnations. The juice alone is a fabulous dish in its own right, but stir in a slug of vodka, and you have what I call a "Sicilian Screwdriver."
Last night made a dish I call "Blood Orange Salad with Pickled Onions and Hazelnuts" . I cooked sliced red onion in a mixture of blood orange juice, a little red wine vinegar, EVOO, cinnamon stick, cloves, bay leaf, salt and pepper, until the liquid was reduced and creamy (about 5 minutes). Then I drained them over a bowl to collect the sauce, and let everything cool. While this was happening, I selected just the small inner leaves from three romaine lettuce hearts and combined them with some hydroponic watercress leaves. I whisked a dab of Dijon mustard into the sauce, and tossed the greens in it. Then I peeled and segmented a couple more blood oranges and built the salad with all the components.
|Blood Orange Salad with Pickled Onions and Hazelnuts|
Later today, I think I'll go pick up however many are still left at the market and see what else I can come up with. Maybe that'll encourage them to order more...