Blood Orange Winter Salad
Bright and savory with blue cheese, mint and pistachio dukkah
Bright and savory with blue cheese, mint and pistachio dukkah
We’re nearing the bittersweet end of peak-season cara cara and blood oranges, so I’ve been scrambling to enjoy them through these final days of March. Related to this salad, I’ve been on a massive blue cheese kick lately, Point Reyes Farmstead being my favorite (if you’re ever in Northern California, pay a visit to their farm for a tasting or brunch!) and I’m convinced these perfectly-ripe oranges go so perfectly with this overly-savory cheese. I hope you give it a try so long as these orange varietals are still on the stands at your local markets :-)
Ingredients:
For the salad
1 blood orange, peeled and in wedges
1 cara cara orange, peeled and thinly sliced
2 oz crumbled blue cheese
4 Tbsp dill sprigs
3 Tbsp mint leaves, torn into 1” pieces if large
2 Tbsp chopped, salted pistachios or pistachio dukkah
A few large handfuls of little gems, or half a clamshell
Flaky salt, for serving
Finishing oil (optional)
Pink peppercorns (optional)
For the Dressing
1 Tbsp dijon mustard
1 Tbsp celery or champagne vinegar
2 Tbsp meyer lemon vinegar (white wine vinegar + a tablespoon of lemon juice would also work here)
2 Tbsp chives, finely choped
Juice of half a lemon
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Directions:
In a small bowl or mason jar, make the salad dressing: start by adding everything but the olive oil, then slowly pour it in as you simultaneously whisk to emulsify.
To serve, add little gems and herbs to a large bowl or platter, tossing with the dressing to coat. Add oranges, crumble blue cheese over the top, and sprinkle with pistachio dukkah. Top with flaky salt, a few twists of pink peppercorns, and a drizzle of your favorite finishing oil, if you’d like.
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