Time 25m Yield 6 servings. Number Of Ingredients 11 Steps:
In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain. Combine next five ingredients. Beat in oil. Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.
Time 20m Yield 10 servings. Number Of Ingredients 10 Steps:
For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
On a serving platter, arrange the torn romaine, orange sections and red onion rings. In a jar with a tight fitting lid, combine the olive oil, red wine vinegar, sugar, salt and pepper. Shake well and drizzle the dressing over salad. Serve at once. Note: You can make the salad a few hours ahead, keep it snugly covered and chilled until ready to use, and dress it at serving time.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a “skeleton” of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments. Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.
Yield Serves 4 Number Of Ingredients 7 Steps:
Combine stemmed watercress, orange slices and sliced red onion in large bowl. Place Sherry wine vinegar in small bowl. Gradually mix in olive oil. Add marjoram. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover salad and refrigerate. Cover dressing and let stand at room temperature.) Pour dressing over salad and toss to coat thoroughly. Sprinkle with pine nuts and serve.
Yield serves 6 Number Of Ingredients 6 Steps:
With a sharp thin-bladed knife, shave off the peel and pith of each orange completely, exposing the flesh of the fruit. Slice the oranges into rounds about 1/3 inch thick (you’ll have about 4 cups of slices in all). Handle them gently so they remain intact. Peel the onion, and slice it into very thin rounds (about 1 1/2 cups in all). Lay out the orange rounds on a serving platter prettily (I pile up all the broken pieces in the center, making a colorful mound). Separate the onion rings, and scatter all over the oranges. Sprinkle the salt over the top. Grind lots of coarse pepper over the top. Drizzle 2 tablespoons of your best olive oil all over the top. Shower the parsley over all. And serve!
Time 5m Yield 2 serving(s) Number Of Ingredients 11 Steps:
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, cumin, paprika, curry, cinnamon & pepper, shaking well to combine. Place oranges & onion in a shallow bowl, then drizzle with the dressing, tossing gently to coat. Sprinkle with cilantro & serve.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Arrange spinach on serving platter or individual serving plates. Peel off eight 2 1/2x2-inch strips of orange peel with vegetable peeler, being careful to remove only orange part. Cut strips lengthwise into thin slivers. Cut remaining peel and white pith from oranges with sharp knife. Remove segments of orange by cutting between membranes, catching juice in small bowl; set orange segments aside. Squeeze membranes of oranges into bowl to remove all of juice; if necessary, add orange juice to make 1/2 cup. Beat in honey, vinegar, oil and salt with wire whisk. Place onion slices in single layer on ungreased cookie sheet; brush with orange juice mixture. Broil 2 to 3 inches from heat 4 to 5 minutes or just until edges begin to darken. Arrange orange segments on spinach. Separate onion slices into rings; scatter over oranges. Drizzle with remaining orange juice mixture; garnish with strips of orange peel.
Yield 8 Number Of Ingredients 8 Steps:
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend. Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates. Arrange orange slices on leaves and slip onion rings in between orange slices. Whisk vinegar and oil together and pour over salads.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil. Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
