BLOOD ORANGE RECIPES: CITRUS SALAD & MORE!
Steps:
- Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
- Thinly slice the shallot into thin rings.
- In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
- Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.
Nutrition Facts : Calories 169 calories, Sugar 14.8 g, Sodium 2.5 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
GARIBALDI
Steps:
- Peel 5 of the oranges. Using an electric centrifugal juicer, juice the peeled oranges. Cut one orange into quarters and juice all of it, including the skin. The juicer should help produce a foamy, whipped texture. Alternatively, use 2 cups fresh squeezed orange juice (from about 6 navel oranges). Slice the remaining orange.
- Fill 6 Collins glasses with ice and evenly divide the Campari among them. Top each glass with the freshly squeezed orange juice and an orange slice.
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