In a back issue of New York Magazine I came across this delicious recipe for Blood Orange salad. It sounds absolutely perfect for this early spring weather we’ve been having, and easy enough that you won’t have to spend much time indoors preparing. Enjoy!
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Charles Rodriguez’s Blood-Orange Salad
3 blood oranges
1/4 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
Preheat oven to 350. Segment 2 blood oranges by slicing off top and bottom; removing peel and pith with a chef’s knife; and slicing out each segment between the membranes. Juice remaining blood orange and reserve juice for dressing. Toast almonds for 5 minutes in oven. Whisk together vinegar, almond oil, grapeseed oil, blood-orange juice, and shallots. Toss arugula with vinaigrette. Season with salt and pepper. Add dates and almonds. Toss. Garnish with orange segments and shaved cheese. Serves two.
