It’s all about the dressing…
A salad. In February. Am I mad?
An explanation: Being thistantalisingly close in the year to warmth, spring colour and fresh tastes I am really craving bright food. Okay, I’m always craving food – bright food – but lately it borderson stark-eyed obsession.
The seemingly endless months of low, blue-tinged light is starting to driveme a bit potty, a tad single-minded: must.have.colour. And I as I don’t quitehave the funds or time for a trip to the Seychelles or South Africa, I am turning to bright and deeply-hued winter fruits to keep me on the verge of sanity.
I’m nota huge one for just nibbling fruit on its own (what a confession from a health educator!), so I often combine fruit with vegetables, mainly salad ones. I joke in my nutrition classes for cancer patients that the reason I fling any likely fruit into theirsalads is I ensure I get my fruit for the day. Selfish, or what?
And so it has been even more so recently – persimmons, pomegranates, cold-stored pears and apples, kumquats, pomelos, lychees, clementines – even cranberries blitzed into a creamy-style dressing.
This salad is a bit more special though. No flinging for a start. One reason it is special is the dressing.
Dressings can certainly make or break a salad, although thissalad can, I think, come proudly to the table with only a light veil of best olive oil and a squeeze from the peels of the blood oranges.
This dressing is simple but a smidge different to my norm as it contains a tiny bit of dairy in the form of creme fraiche. Or you could use buttermilk. Vegans, use cashew or almond creme with a tad of lemon added, but everyone else do try the creme fraiche. The lactic tang with the sherry vinegar, oil, honey and seasoning is absolutely delightful. Lickable even. I tossthedressing through the salad andbasically divein with my (squeaky clean) hands to mix it all around. I then proceed to get very slovenly, and perhaps a touch Nigella, bylicking the jug clean. I can’t be the only one who does that. I am quite happy to pass you a sweet batter-loaded whisk, but paws off my jug. 🙂
How are you coping with end of February warm weather food cravings? If you live in the Southern Hemisphere, please do not write in to gloat!
Blood Orange, Avocado and Chicory Winter Chopped Salad
- Servings: 4
- Difficulty: easy
- Print
-This is adapted from a recipe in the January-February (paper copy only) Nutrition Action newsletter, a publication of the Centers for Science in the Public Interest.-
Satisfy winter cravings for colour and the illusion of warmth with this bright and bold salad with its creme fraiche, honey and sherry vinegar dressing. To make it more of a meal add in toasted nuts and seeds, chicken or cubes of cheese. Enjoy. xx
The Dressing
1 tsp Dijon mustard
1 tbsp creme fraiche or vegan cream or silken tofu with added lemon juice
1 tbsp sherry vinegar or best red wine vinegar (e.g Cabernet Sauvignon)
3 tbsp best extra virgin olive oil
1/2 – 1 tsp best honey or maple syrup (your call)
1 tsp water
salt and pepper, to taste
The Chopped Salad
1 head Romaine lettuce, chopped
2 heads of red chicory or radicchio, cored and chopped
2 -3 blood oranges, peeled and chopped
1 avocado, peeled and chopped
Arils from1 pomegranate
Poppy seeds, to garnish and flavour
1. Put the dressing ingredients into a jug or lidded jar and mix well. Lick the lid if you like.
2. Put all of the chopped salad ingredients in a pretty serving bowl, pour over the dressing and mix well with your hands. Sprinkle over the poppy seeds and serve immediately. Garnish with any proteins as suggested above.
Oh, I have twoannouncements.
- First ofall, my friend Katieover at Whole Nourishment is running a Stress Relieving and Home Spa Retreat in – get this – Barcelona! It’s a 4-day retreat/hands-on workshop that promises to be very nurturing and obviously will include the freebie of great weather. If you are interested, see the retreat overview details. Katie is a wonderful person and teacher so this may be a wise investment in your health and well-being.
- Secondly, I have posted an exclusive Thai stir-fry recipe over on Huffington Post. It is a near 15-year family favourite with universally-lovedflavours of lime, basil, chilli and a touch of sweet – it’s quite easy too. Go over and have a look. Do feel free to drop me a comment, share or like it. It will make me look popular to the big cheeses at Huffington Post!
Keep In Touch!
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Related
FAQs
Blood orange pair well with all types of less acidic fruit. These kinds of fruits attenuate blood orange's tartness, therefore: apricots, figs, strawberries, lime, lemon, mango, apples, melon and peaches.
What does the blood orange symbolize? ›
In Medieval times, blood oranges were a symbol of status and power. Oranges symbolize good fortune, new beginnings, wealth, and happiness in Chinese and Japanese culture. They also embody resurrection and eternal life in European culture and art.
What gives blood oranges their color? ›
Blood oranges are full of anthocyanins, a type of antioxidant. These are the pigments that give them their dark red color. These antioxidants are known for their anti-cancer properties. They help your body reduce damage from free radicals, decreasing the chance that cells will become cancerous.
What is the fruit like orange but red inside? ›
The blood orange is a variety of orange with crimson, near blood-colored flesh. It is one of the sweet orange varieties (Citrus × sinensis). It is also known as the raspberry orange.
What flavors go best with blood orange? ›
The Flavour Thesaurus by Niki Segnit describes the fruit saying, "blood oranges usually add a berry, specifically raspberry, note to the sweetness." The book goes on to suggest some unusual flavour pairings such as asparagus in a sauce maltaise, and with beetroot courtesy of Heston Blumenthal at The Fat Duck.
Do blood orange and grapefruit go together? ›
This Blood Orange & Grapefruit co*cktail is the definition of a simple and delicious co*cktail recipe! Tart grapefruit juice is cut with the sweetness from blood oranges. Feel free to add soda water or champagne for effervescence in addition to the vodka.
What does the color orange mean in the Bible? ›
The color orange is symbolically used in the Bible to represent fire, purification, divine presence, and the Holy Spirit. In biblical imagery, fire is often seen as a symbol of God's presence and purification. The color orange, being closely associated with fire, reflects this symbolism.
Are blood oranges healthier than regular oranges? ›
The difference between these two varieties of orange is that blood oranges have an antioxidant called anthocyanin. This antioxidant gives blood oranges their distinct color, but it also reduces the risk of cardiovascular diseases. Also, the blood orange is less tangy than a navel orange but has a floral tart taste.
What is a fact about blood orange? ›
The blood orange is a variety (Citrus sinesis) of orange with crimson, almost -blood-colored flesh. The flavor of the blood orange is stronger and the aroma is more intense than the oranges we are used to eating. This fruit has a distinct, sweeter flavor with a hint of raspberry.
Should you refrigerate blood oranges? ›
Once you crack open the peel, store them in a sealed container. If you want to extend the life of blood oranges, opt for cold storage. Storing blood oranges in the crisper drawer of your refrigerator will add a couple of weeks to their shelf life. If the peel gets wrinkled or baggy, it's time to toss.
Vitamin C in a blood orange is important for collagen production. High amounts of the protein make hair stronger, preventing brittle hair and split ends.
Does blood orange help you lose weight? ›
Blood oranges may be a great addition to a healthy weight loss diet. Not only are blood oranges low in calories, they're also high in fiber, with 3 grams in each serving ( 2 ). Fiber passes through the digestive tract very slowly, helping you stay full longer by prolonging the digestion in your stomach ( 7 ).
Can dogs eat blood oranges? ›
Oranges can be a healthy snack for dogs, but serving large amounts of them can cause potential harm. Seedless navel oranges are preferable, but dogs can eat all kinds of oranges, including blood oranges, Bergamot oranges, clementines and more.
What is the exotic orange like fruit? ›
The physalis is a small, round berry with an orange colour. The fruit is also known as the Cape Gooseberry or goldenberry. Physalis tastes sweet and sour and has soft, small edible seeds inside.
Can dogs eat oranges? ›
Yes, dogs can enjoy orange slices in moderation. It's best that you do not feed them the entirety of an orange, as too much citrus and sugar isn't good for your dog. Only give them one to three pieces or slices of an orange per day.
What is the complementary color of oranges? ›
If you want to temper orange's intensity, pair with white. It can also work well alongside blue, which is its complementary color on the color wheel.
What food pairs well with blood orange gin? ›
A classic choice would be grilled salmon with a blood orange glaze. The natural oils and richness of the salmon are perfectly balanced by the gin's bright citrus notes, enhancing the flavors of both the dish and the drink. For poultry, think of dishes that can be enhanced with a hint of citrus.
What is blood orange mixer? ›
Premium Juice Blood Orange Sour Mixer
Its sweet flavor, tinged with hints of berry, and exotic crimson-colored flesh blend perfectly in our blood orange mixer. We've combined it with single-pressed California lemon juice and Mexican lime juice for an unexpected and exotic twist on sour mix.
Does blood orange go with whiskey? ›
Their sweet, juicy flesh makes for a great snack—and an even better co*cktail ingredient. Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey.
A salad. In February. Am I mad? 
