Monday, April 11, 2011

Got Oranges ???!!

Two of my favorite recipes from the Celebrate Citrus Food Column in the Redlands Daily Facts.

Arugula, Fennel and Orange Salad

This time of year when our local citrus is at it’s best, this salad makes a beautiful presentation and unique flavor combination. The bright flavors and beautiful color of fresh arugula and fennel, combined with tangy sweetness and wonderful color of local oranges come together in this vibrant salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Then combine all of the elements just before serving.

¼ cup fresh squeezed orange juice
2 Tbs fresh lemon juice
2 tsp grated orange zest
2 Tbs extra virgin olive oil
2 Tbs canola oil
2 tsp Dijon mustard
½ tsp dried tarragon
1 shallot, chopped
salt and freshly ground pepper to taste
1 large fennel bulb
3 large local oranges
4 cups arugula

To make vinaigrette, in small bowl , whisk together the orange juice, lemon juice, orange zest, mustard, terragon, and shallot. Continue rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1 inch lengths.

Working with one orange at a time, and using a sharp knife, cut a clice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves 8.


This marinade is fantastic for grilled chicken or fish. Marinade minimum of two hours and a maximum of eight hours. I usually marinate chicken or any tougher cuts of meats overnight.

1/2 cup orange juice (juice of 1 orange)
1/2 cup lemon juice (juice of 2 lemons)
1 teaspoon fresh rosemary, chopped
1 1/2 inch section fresh ginger, peeled, minced
1 tablespoon soy sauce
3 cloves garlic, minced

Marinate chicken or fish by placing in Ziploc bags submerged in liquid. Marinate maximum of eight hours.

No comments:

Post a Comment