|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This recipe is from Molly Stevens, cookbook author. The recipe appeared in the Portland Oregonian FOODday
section of the newspaper on August 2, 2005. This wonderful orange and
honey salad would make an outstanding first course for your dinner party.
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."
More wonderful
Salads and Salad Dressing Recipes.
Provencal Orange and Honey Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Oranges,
Honey
Yields:
4 to 6 servings
Prep time: 10 min
Ingredients:
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.
Preparation:
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
Fleur de sel or sea
salt.
Makes 4 to 6 servings.
| 
