Best Fregola Salad With Fresh Citrus And Red Onion Recipes

Red Chile-Jicama Salad with Orange and Red Onion image

Provided by Food Network

Time 50m

Yield about 6 servings

Number Of Ingredients 9

3 oranges
1/2 cup Mellow Red Chile Salsa
Juice of 1 lime
About 1 teaspoon salt
1 small (1-pound) jicama, peeled and cut into 3/4-inch cubes
1 medium-size red onion, thinly sliced
1/2 small fresh pineapple, peeled, cored, and cut into 1-inch pieces (optional)
1 small head romaine, tough outer leaves removed, inner leaves sliced crosswise, 1/2-inch wide
1/2 cup chopped fresh cilantro

Steps:

With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange. Finely mince the zest and transfer it to a large stainless steel or glass bowl. Add the salsa and lime juice to the orange zest. Taste and season with salt (should be a little salty). Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.
Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith. Cut the oranges into 1/4-inch-thick slices. Cut the slices into quarters.
Stir the orange pieces and optional pineapple into the jicama mixture. Divide the lettuce between individual serving plates, forming it into a rough nest shape. Pile the marinated jicama mixture in the middle. Sprinkle everything with cilantro

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION image

Number Of Ingredients 14

For the orange oil:
1/2 cup extra-virgin olive oil
1 orange, zested
For the salad:
8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

For the orange oil: Combine the olive oil and the orange zest in a small bowl and set aside. For the salad: Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes. Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta. Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.