Sicilian–Inspired Blood Orange Salad for 2
Tinkered and rearranged from a recipe found on apartmenttherapy.com. I also toyed with the thought of roasting the oranges (or {pan} grilling} and red onions but alas ran out of time, my fine foodie friends! Enjoying the seasonal specialty oranges available at the store *while I still have time*! PS I toasted the pistachios with the cumin seeds.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionFor the salad
- 2 -3cups mixed greens (or any seasonal greens)
- 2 -3
- 1⁄2
- 2 -3
- 1⁄4
For the dressing
- 1
- 1 -2tablespoon extra virgin olive oil
- 1⁄2teaspoon cumin seed
- 2
- salt and pepper, to taste
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DIRECTIONS
- Place the orange segments in a large non-reactive bowl and stir in onions. Set aside.
- In a small skillet, heat the olive oil on medium.
- Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly.
- Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens.
- When plating, add mint and pistachios to the tops of each portion.
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