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Blood oranges vinaigrette salad

Blood oranges vinaigrette salad
Written by Veronica Lavenia

Blood oranges vinaigrette salad is a juicy, delicious idea, perfect as a side dish or appetizer.

Salads are one of the most loved dishes and allow you to free your imagination. Like everything that has to do with simplicity, it seems easy to make a perfect salad. In truth, it is not so. The quality of the ingredients is basic, as always, and even some small measures can be useful.

Always prefer fresh seasonal vegetables and avoid frozen or bagged vegetables. Fresh vegetables (better if organic) have an unmistakable taste and are crispy. They match with dried fruit such as almonds, hazelnuts, cashews, walnuts. Good source of Omega 3 dried fruit should be consumed daily in small quantities (two portions a day).

Extra virgin olive oil is another key seasoning. Usually, it is the key  for delicious vinaigrette. Each salad has its own flavor and the vinaigrette must enhance it. In this case, both rocket and frisee (curly) salad have a very strong taste, tending to bitter. The sweet flavor of blood oranges is perfect for this fresh salad made with vegetables from my garden.

Blood oranges vinaigrette salad: Ingredients

Serves 2

150 g (5 oz) aragula/rocket salad

150 g (5 oz) Frisee(curly) salad, better if organic

The juice of two organic blood oranges

The juice of one organic lemon

Pinch of sea salt

5 tbsp extra virgin olive oil

1 tbsp sesame seeds, toasted

1 tbsp natural, unsalted cashew, chopped

Blood oranges vinaigrette salad: Method

  1. Wash and dry the vegetables and place in a salad bowl.
  2. In a bowl, emulsify the orange juice with lemon, salt, and oil.
  3. Pour the vinaigrette only when serving.
  4. Add the sesame seeds, cashews, mix and serve immediately.
Blood oranges vinaigrette salad

Ph. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.