Provencal Orange and Honey Salad, Salad Recipe

Provencal Orange and Honey Salad

This recipe is from Molly Stevens, cookbook author. The recipe appeared in the Portland Oregonian FOODday section of the newspaper on August 2, 2005. Molly says, "It's really more of a technique than an actual recipe, and there's no need to be too exacting about the measurements. Feel free to adapt and fiddle according to your whim. I figure about half to three-fourths of an orange per person and then the rest can be to taste. I also play around with how to serve this wonderful little salad. For instance, it makes a fine first course accompanied by a few thin slices of serrano ham or prosciutto. Other times, I like it on a bed of spinach or arugula as a proper salad course. If you're in the mood for a multicourse extravaganza, a plate of this bright orange salad makes a fine intermezzo. One of the most unusual -- and delicious -- pairings is layering the oranges with thick slices of summer's best tomatoes and sprinkling it with sea salt. And the way I was first introduced to this recipe was as a light summer dessert."
Check out Linda's wonderful Salads and Salad Dressing Recipes.

Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes Provencal Orange and Honey Salad.

Provencal Orange and Honey Salad

3 oranges
2 tablespoons honey*
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil or to taste
Fresh basil or mint leaves, cut in chiffonade (thin strips)**

* Use a light-tasting liquid honey, such as clover or orange blossom

** Vary the herb garnish according to how you plan to serve the salad. Basil is best when it is a first course or salad, while mint suits as an intermezzo or dessert.

Using a sharp knife, cut the top and bottom off the oranges to expose the flesh. Stand the orange upright, cut away the peel, following the contours of the orange and removing all white pith along with the peel. Trim off any bits of white left on the orange. When all the oranges are peeled, slice them crosswise into 1/4-inch-thick rounds. Put the orange rounds and any collected juices in a shallow bowl or deep-dish pie plate.

Pour the honey over the sliced oranges and gently toss with a rubber spatula to coat. Set aside in a cool spot (or the refrigerator if you like) for 1 hour.

To serve: Grate a heaping teaspoon of lemon zest from the lemon and set aside. Squeeze the lemon. Drizzle with the olive oil. Scatter over the lemon zest and herbs, and serve.

For individually plated salads: Pour about 1 1/2 teaspoons of lemon juice on each plate. Drizzle with the olive oil. Scatter over the lemon zest and herbs, and serve.

For a platter presentation: Pour 2 tablespoons of juice onto the platter. Spoon the orange slices and the accumulated orange juice onto the plates or platter. Drizzle with the olive oil. Scatter over the lemon zest and herbs, and serve.

Variation: Layer the orange slices with slices of ripe tomato and sprinkle the whole dish with sea salt.

Makes 4 to 6 servings.