Blood Orange Salad With Vanilla Vinaigrette Recipe
Servings: 1
Ingredients
- 6 x Blood oranges
- 1/3 c. Reduced orange juice
- 1/2 tsp Pure vanilla extract, or possibly vanilla bean, split
- 1 tsp Sugar, more or possibly less
- 2 Tbsp. Lemon juice Frisee Salt Extra virgin olive oil Pepper Mint leaves Fried shallots, (recipe follows)
- 1/2 tsp Cornstarch
- 1/2 tsp Flour
- 1 pch Salt
- 3 x Bulbs shallots, sliced into rounds Peanut oil
Directions
- Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange juice, vanilla, sugar and lemon juice to make the dressing.
- Put dressing on plates. Arrange frisee on top of dressing and place oranges on the
- frisee. Sprinkle oranges with salt. Drizzle extra virgin olive oil around edge of oranges. Sprinkle with a bit of pepper. Arrange mint leaves on top and sprinkle with crispy fried shallots.
- Yield: 4 servings
- CRISPY SHALLOTS:In bowl combine cornstarch, flour and salt. Coat sliced shallots with mix. In skillet heat peanut oil till very warm but not smoking.
- Deep fry shallots till golden. Drain on paper towels.
- Yield: 4 servings
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 92g | |
| Calories 69 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Potassium 170mg | 5% |
| Total Carbs 15.27g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 11.41g | 8% |
| Protein 0.72g | 1% |
