Blood Orange Salad With Vanilla Vinaigrette, Fried Shallots And Frisee Recipe
Servings: 4
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 Freshly-grnd black pepper Mint leaves
- 1/2 tsp cornstarch
- 1/2 tsp flour
- 1 pch salt
- 3 x shallots bulbs sliced thin rounds Peanut oil for frying
Directions
- Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange juice, vanilla, sugar and lemon juices 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.
- Crispy Fried 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 17 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 42mg | 1% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.85g | 2% |
| Protein 0.18g | 0% |
