Guest guest Posted March 21, 2007 Report Share Posted March 21, 2007 Blood Orange and Fennel Salad 2 fennel bulb 2 blood or navel oranges 1 small red onion 1/2 cup orange juice 1/4 cup sherry vinegar, or 1 tablespoon dry sherry and 3 tablespoons good-quality red wine vinegar 2 tablespoons extra-virgin olive oil osher salt and freshly ground black pepper to taste 6 basil leaves Trim the fennel, removing stalks, fronds, and woody 1/4 inch off the bottom. Cut fennel into vertical slices as thin as possible. Peel oranges, removing all the white pith. Segment or slice thinly. Alternate slices of fennel and orange on platter in concentric circles. Cut onion into very thin rings. (You should be able to see the blade of the knife as it cuts through each slice.) Spread rings over fennel and oranges. Mix orange juice, vinegar, olive oil, salt, and pepper together and pour over fennel, oranges, and onion. Stack basil leaves on top of each other and roll tightly as if making a cigar. Cut across roll making thin shreds. (This is called a chiffonade.) Sprinkle over salad. Let salad sit at room temperature 1 hour before serving. Makes 4 servings. Make free worldwide PC-to-PC calls. Try the new Canada Messenger with Voice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2007 Report Share Posted March 21, 2007 What season is the blood orange around? I cant not find them here. , AJ <aj788888 wrote: > > Blood Orange and Fennel Salad > > 2 fennel bulb > 2 blood or navel oranges > 1 small red onion > 1/2 cup orange juice > 1/4 cup sherry vinegar, or 1 tablespoon dry sherry and 3 tablespoons good-quality red wine vinegar > 2 tablespoons extra-virgin olive oil > osher salt and freshly ground black pepper to taste > 6 basil leaves > > Trim the fennel, removing stalks, fronds, and woody 1/4 inch off the bottom. > Cut fennel into vertical slices as thin as possible. > Peel oranges, removing all the white pith. Segment or slice thinly. > Alternate slices of fennel and orange on platter in concentric circles. > Cut onion into very thin rings. (You should be able to see the blade of the knife as it cuts through each slice.) Spread rings over fennel and oranges. > Mix orange juice, vinegar, olive oil, salt, and pepper together and pour over fennel, oranges, and onion. > Stack basil leaves on top of each other and roll tightly as if making a cigar. Cut across roll making thin shreds. (This is called a chiffonade.) Sprinkle over salad. Let salad sit at room temperature 1 hour before serving. > Makes 4 servings. > > > Make free worldwide PC-to-PC calls. Try the new Canada Messenger with Voice > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2007 Report Share Posted March 22, 2007 Hi Paula, Here its season is febuary and march...I hope you can find them, its a lovely salad. Take Care AJ Make free worldwide PC-to-PC calls. Try the new Canada Messenger with Voice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2007 Report Share Posted March 22, 2007 Some places call it a Red navel Orange, we were told when we stopped at one of those Gas Station/ Citrus Produce Stand Combos that they have in Florida along the interstate. They were sampling them there and boy are they yummy. Judy Recent Activity a.. 80New Members b.. 2New Photos c.. 114New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2007 Report Share Posted March 22, 2007 And they make a gorgeous & dramatic-looking glass of juice Peace, Diane , " wwjd " <jtwigg wrote: > > Some places call it a Red navel Orange, we were told when we stopped at one of those Gas Station/ Citrus Produce Stand Combos that they have in Florida along the interstate. They were sampling them there and boy are they yummy. > Judy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2007 Report Share Posted March 23, 2007 I think you may be talking about two different kinds of oranges. The one you saw in Florida, Judy, is probably the 'Cara Cara' red navel orange. Blood oranges are grown in California, southern Europe, the Middle East and north Africa, where days are warm and nights are cool. In Florida and in tropical places blood oranges don't develop good color. Bryan love blood oranges but they don't grow well here in Puerto Rico , " strayfeather1 " <otherbox2001 wrote: > > And they make a gorgeous & dramatic-looking glass of juice > Peace, > Diane > > > , " wwjd " <jtwigg@> wrote: > > > > Some places call it a Red navel Orange, we were told when we stopped > at one of those Gas Station/ Citrus Produce Stand Combos that they > have in Florida along the interstate. They were sampling them there > and boy are they yummy. > > Judy > > > > > Quote Link to comment Share on other sites More sharing options...
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