There is just something very magical about blood oranges. Yes, the name alone is so naturally evocative, but the taste is this exquisite blend between tangy, tart and fresh that I think pairs so beautifully with both the sweet and savory sides of cooking. I was lucky enough to find entire bags of these beauties on sale at my local Grocery Outlet for $2! Granted a few were bad, but it’s still a great find considering I paid almost $4 for just two oranges a few weeks ago to use at my Eat Clean to Stay Lean in 2015 workshop. Yeah..ouch!
So I’ll take the zest off of all of the ones I have now, freeze that the zest is amazing in the oil marinade for my smoked oysters (the Hama Hama Oyster Ramma is coming!) and juice the oranges for freezing as well. Plus I’ll experiment on freezing some of the supreme segments..I have a theory I want to test. Heck, I may even go back for the remainder of the blood oranges tomorrow since even half a bag is a steal of a deal at that price.
This is an incredibly easy recipe and makes enough vinaigrette for you to use on for this recipe, 2-4x this recipe or just to have on hand for a week or two. Plus it's light enough, not the standard 3:1 ratio oil to vinegar but 2:1 instead, that you can use it as a finishing splash on hot-off-the-grill chicken or fish.
Have fun with this recipe and don't be afraid to make it yours by adding more ginger, more heat, less toasted cumin, play a little. Though I highly recommend sticking with fresh vs dry rosemary.
Here's a great tutorial on YouTube on how to segment your oranges, ie "Supreme" them as well. You might want to actually do this step first, remove the zest from the oranges for later use and then squeeze every last bit from the remaining membranes that you can for either your vinaigrette or for a cocktail while you cook :)
Super Veg Salad with Rosemary-Blood Orange Vinaigrette - Serves 2-4
Vinaigrette: makes about 1 1/2cps (more than you’ll need)
2 Sprigs Fresh Rosemary 1 Clove Fresh Garlic 1tsp Fresh Ginger, peeled Zest of 1 Blood Orange 1tsp Dijon Mustard 1/4tsp Tabasco Sauce or 1/8tsp Cayenne Pepper Juice of 2 Blood Oranges Juice of 1 Lemon 1/4cp White Balsamic Vinegar 1/2cp Avocado Oil or other light oil like grapeseed or ricebran 1tsp Toasted Cumin Powder 1/4tsp Black Pepper 1/4Tsp Spanish Paprika 1tsp Sea Salt
Salad Mix: 6cps if Super Veg Mix (shaved kale, cabbage and Brussels sprouts) 1/4cp finely sliced Red Onion
Directions: 1. Gently toast the cumin powder in a dry pan on top of the stove for just a a minute or two on medium heat. Keep moving it around with a heat proof spatula until it gives off just a teeny bit of smoke. I toast 1/4-1/2 cup at a time to make less likely to burn and save it for future use in an air tight container. Make sure not to burn it. Allow it to cool before adding it to your dressing. 2. Combine the rest of the vinaigrette ingredients in a blender or Magic Bullet Blender and puree until smooth. The dressing will be a lovely shade of pink and nice and light. Adjust the salt to your taste and you can also add lemon zest for more zing if you’d like. Set aside. 3. Gently steam your Super Veg mix. Just 1-2mins on high heat. Just enough to soften the veg a bit. You can do this with raw mix as well but I find the dressing sinks in better when the greens are a little wilted. Place in a cold bowl in the fridge to cool. 4. Make your orange segments. 5. When the streamed vegetable mix is cool toss it with 1/4-1/2cp of your vinaigrette, onion, poppy seeds and orange segments. Chill or enjoy right away.