Blood Orange, Cara Cara, Satsuma, Tangerine, Navel, Little Cuties, Mandarins by any other name would still taste as sweet or tangy, fresh or juicy. It is February and peak season for all manner of citrus. Some are easy to peel, some are seedless, some have smooth skins and some are more pithy.
My favorite winter centerpiece is a simple bowl of beautiful oranges. They glow in the late evening light.
Lovely slices of blood oranges and cara cara oranges ready for a salad. Simple and clean.
Here are four “easy-as-this” steps for making perfect oranges slices. This method is sometimes called “supreming” and it is just a technique in which you cut away the pith/membrane from the fruit before slicing or sectioning.
Pretty easy huh? Slices piled on a salad plate topped with radish sprouts and a drizzle of dressing. It really is as “easy as this”.
Cara Cara and Blood Orange Salad
- Ripe, firm, juicy oranges/citrus – for each salad serving use 2 different types. I used cara cara and blood oranges. For 4 servings you need 6-8 oranges, for 6 you need 10-12 oranges
- fresh sprouts – radish are great, but pea sprouts or sunflower sprouts are good too
- sea salt and freshly ground black pepper
- dressing to drizzle – creamy or vinaigrette.
- “Supreme” your oranges/citrus and cut into slices. Remove any seeds. Here is how:
- Divide slices between serving plates and season with salt & pepper.
- Scatter fresh sprouts over the orange slices.
- Cover and chill if not eating immediately.
- Drizzle with dressing right before serving.
Teresa Blackburn www.teresablackburnfoodstyling.com