Tag: Salad

Salad with oranges – Italian Cuisine

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One of the most original autumn salads is the one based on oranges. We offer 5 fresh and light recipes

If you want a dish a little different from the usual, fresh, light, tasty and full of vitamins, try it orange salad!

An unusual idea to bring to the table this fruit of autumn that is so good and is rich in properties.
The orange it can be used to prepare many dishes, both sweet and savory, but in salads it is expressed to the maximum of its possibilities. Seeing is believing.

We advise you to choose oranges with a thin skin, those suitable for juices rather than those to eat in wedges. Use only high quality ingredients and make really special dishes, even if very simple. Your guests will be speechless!

Here then 5 salads based on oranges to prepare as an appetizer, main course or even a single dish. Accompany them with some white wine and some hot toast roasted with a little oil.

Orange and fennel

The most classic of orange salads. You have to remove the outer orange peel with a sharp knife. Cut the pulp into fairly thin slices and serve in a fairly large tray with slices of fennel, taggiasca olives, and Tropea onion. Someone also loves adding anchovies. Season with salt, oil and pepper.

Orange and avocado

A really good combination because the fat part of the avocado is dampened by the acidity of the orange and the two flavors are perfectly combined. Also in this case cut the sliced pulp and mix it with slices of avocado, sprouts or soft salad like the songino and enriched with slices of salmon or primosal cubes. To make it more scenic, you can enrich it with pomegranate grains.

Orange and chicken

This salad is an excellent second course that generally pleases even the most skeptical, those who do not like the savory combinations with fruit in savory dishes. Grill the slices of chicken breast, add salt and pepper and scent them with chopped herbs. Then serve them with slices of orange, cubes of celery and black olives. Season with oil, salt and pepper and a little lemon juice.

Orange and spinach

A very autumnal salad because it is enriched with strong flavors such as gorgonzola and walnuts. Choose fresh, fairly soft spinach, wash them well and cut them into a salad. Season with oil, salt and pepper and serve with slices of orange, zola, walnuts and if you like, even with hard-boiled persimmons cut into thin slices.

Oranges and prawns

This very exotic salad is perfect to open a dinner based on fish or for an evening for two to amaze the partner with an unusual dish and a little 'scenic. In fact, you can serve it inside an emptied orange or in a crystal cup. Cut the slices of orange and accompany them with cubes of avocado and mango and prawns lightly blanched in boiling water. Season with oil, salt, pepper, lemon juice or lime and if you like, add chopped coriander with a knife.

And for those who love sweet recipes, why not try this ORGANIZED CROSTATA

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Blood Orange Endive Salad

A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.

Yesterday I had the honor of being the Godmother to my beautiful niece, Mia Rose. After the church, there was a reception dinner where I totally indulged on some not-so-light dishes and of course, cake.

I need to brag about this cake for a minute because my very talented
aunt made this, although my iPhone really doesn’t do it justice… So pretty you almost don’t want to eat it!

This morning I ran 2 miles and after my run I did some grocery shopping (best time to go food shopping BTW, I always make the best choices after working out) and found these beautiful blood oranges. I love the color of blood oranges and I seldom see them, so a salad is today’s light lunch.

This is also great with goat cheese in place of gorgonzola, and you can use raspberries or strawberries in place of the oranges.

Blood Orange Endive Salad
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 salad • Old Points: 6 pts • Weight Watchers Points+: 5 pts
Calories: 256 • Fat: 8.5 g • Protein: 10 g • Carb: 40.5 g • Fiber: 23 g • Sugar: 16 g
Sodium: 246.5 mg (without salt)

Ingredients:

1 head endive
1 blood orange
1 tbsp crumbled gorgonzola

For the vinaigrette:

1 tbsp fresh squeezed blood orange juice
1 tsp extra virgin olive oil
1/2 tsp white balsamic
salt and fresh pepper to taste

Directions:

Peel the orange and cut into sections.

Remove the outer leaves of the endive and fan them on the plate. Chop the remaining smaller leaves and place them in the center of the plate. Top with crumbled cheese.

Combine the vinaigrette ingredients and whisk; drizzle over salad.

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat
capital of France, and yet the city’s most famous, and reproduced dish is
probably this simple frisee salad. Now that’s some delicious irony.

Don’t
worry…this salad is far from vegan. The mildly bitter greens are dressed in a
shallot and Dijon dressing, it’s spiked with a generous handful of crispy
lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you’re some kind of crazy person, you’re
going to need some crispy croutons or crostini to finish this masterpiece off.
Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll
also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil
to vinegar ratio, as I think you need some acidity to cut the richness of the
bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad
that has a chance to be picked as someone’s last meal. There’s good, and then
there’s death row good. Anyway, I’ve been dying to film this old favorite, and
I really hope you give it a try soon. Enjoy!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something
closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 1 1/2 cups total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/2 cup sherry vinegar

1 cup lightly flavored olive oil