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    Home / Recipes / Ingredient / Fruit

    3 Jan 26, 2012 Fruit  |   Jump to Recipe

    Bittersweet Blood Orange Salad

    Bittersweet Blood Orange Salad

    This post may contain affiliate links.

    Comprised of various contrasting flavors and textures, this Bittersweet Blood Orange Salad will have you smiling with each harmonious bite.ย  The bitter crunch of radicchio is offset by sweet segments of blood orange and creamy, fresh ricotta cheese.ย  Tiny toasted pine nuts provide satisfying pops of sweet nuttiness while colorful pomegranate seeds offer a tart juiciness.ย  The entire salad is finished with just a kiss of syrup made of blood orange juice, maple syrup and fragrant orange-flower water.ย  This salad is truly an experience.

    To make this salad more Valentine’s Day appropriate, I featured produce in various shades of red.ย  Please use whatever color produce is available to you at your local grocery store or farmer’s market.ย  Any bitter greens will work here and you could even substitute regular oranges for the blood variety.ย  Continue reading for the recipe.

    Red Micro Greens

    Blood Orange Segments

    Bittersweet Blood Orange Salad

    Bittersweet Blood Orange Salad

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 2 servings

    Ingredients
      

    • 5 - 6 blood oranges (regular oranges are fine too)
    • 1 1/4 tablespoons lemon juice
    • 1/4 cup maple syrup
    • Kosher salt
    • 1/2 teaspoon orange-flower water*
    • 1/2 small radicchio
    • 2 handfulls red baby lettuce leaves**
    • 1 tablespoon extra virgin olive oil
    • Freshly ground black pepper
    • 3/4 cup ricotta cheese
    • Red micro greens***
    • 2 tablespoon toasted pine nuts
    • Seeds from 1 small pomegranate

    Instructions
     

    • Start by supreming two of the blood oranges. To supreme a blood orange, cut off the top and bottom just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the the peel and pith, following the curve of the fruit. Slice out each orange segment by cutting in towards the center of the fruit along the connective membranes. The segment should fall out on its own, but you can use your knife to help if needed. Repeat with remaining orange. Set aside segments.
    • Squeeze the juice from the remaining membrane into measuring cup. You will need a total of 7 tablespoons blood orange juice for the sauce. Juice the remaining blood oranges until you have the 7 tablespoons. Pour blood orange juice into a small saucepan. Add lemon juice, maple syrup and a small pinch of kosher salt, stirring to combine. Bring mixture to a light simmer and cook until reduced to 3 tablespoons of thick syrup (20 - 25 minutes). Pour the syrup through a fine mesh strainer into a clean bowl, let cool then stir in orange-flower water.
    • Pull apart the radicchio leaves then tear them large pieces. Add them to a large mixing bowl with 2 handfulls of red baby lettuce leaves. Toss gently with extra virgin olive oil, a small pinch of kosher salt and several turns of black pepper.
    • To serve, divide ricotta cheese between two salad plates. Next add the radicchio, baby lettuce leaves and blood orange segments. Top with toasted pine nuts, pomegranate seeds and red micro greens. Finish with a drizzle of the blood orange syrup.

    Notes

    *Orange-flower water can easily be found at Middle Eastern markets or online. The water not only adds an amazing fragrance and flavor, it also adds sweetness to the syrup. If you can't find this product, substitute in some honey or agave nectar to taste.
    ** I picked up a bag of mixed baby greens and pulled out all of the red ones for this salad. Costco also has a selection of heirloom lettuces with red colors.
    *** Micro greens are readily available at Trader Joe's.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

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    Brandon and Federico
    Brandon

    Iโ€™m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Fruit Tags: black pepper, blood oranges, kosher salt, lemon, lettuce, maple syrup, olive oil, orange-flower water, pine nutes, pomegranate, radicchio, ricotta cheese

    Reader Interactions

    Comments

    1. Ann P says

      January 26, 2012 at 9:58 pm

      This is one striking salad, also perfect for Valentine’s day! Beautiful color. I can tell you are in love bug mode ๐Ÿ™‚ And like Averie, I too, love the plate! Where did you get it? ๐Ÿ™‚

      Reply
    2. Averie @ Love Veggies and Yoga says

      January 26, 2012 at 7:39 pm

      everywhere I turn, someone is making something with blood oranges…and your salad looks fab.

      love the plate. So pretty!

      Reply
      • Brandon Matzek says

        January 27, 2012 at 3:27 pm

        Thanks! Yes, blood orange season is in full swing.

        The plate is from Anthropologie ๐Ÿ™‚

        Reply
    3. Brandon Matzek says

      January 27, 2012 at 3:28 pm

      Hahaha, love bug mode for sure ๐Ÿ˜‰ The plate is from Anthro; however, I don’t think they have any left :/

      Reply
    4. Brian @ A Thought For Food says

      January 29, 2012 at 8:58 pm

      I’m still on a citrus kick and boy does this hit the spot! Love this refreshing salad, especially this time of year.

      Reply
    5. Sommer@ASpicyPerspective says

      January 30, 2012 at 2:49 pm

      How, is that ever pretty!!!

      Reply
    6. sippitysup says

      January 30, 2012 at 8:35 pm

      Bright and bold. A stunning combination. GREG

      Reply
    7. Eliot says

      January 31, 2012 at 3:22 pm

      I have some baby beet greens that are crying out from the garden to be in this salad!

      Reply
    8. Amanda says

      February 1, 2012 at 4:06 pm

      Wow! We LOVE this. The colours are so vibrant, and we KNOW it tastes delicious. This is exactly what our food lovers love to read about on our community page. We hope you stop by! http://bit.ly/yI0sZU

      Reply
    9. Sharyn DImmick says

      February 2, 2012 at 6:51 pm

      Beautiful salad, beautiful photo. Tasty, too. I’d rather eat this than any red cake.

      Reply
    10. Trader Joes Recipes says

      May 19, 2012 at 10:41 am

      This sounds really good. I love the colors, and I bet the flavor is amazing!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read Moreโ€ฆ


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