Orange Shallot Salad Recipes
TRICOLORE SALAD WITH ORANGES
Provided by Ina Garten
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
- In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
- In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.
BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING
I love salads! I love Boston lettuce, too. Give this one a try. It's refreshing and different. If you can, make the dressing several hours ahead or the day before so the flavors can blend.
Provided by Realtor by day
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
- To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
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FENNEL, SHALLOT, AND ORANGE SALAD RECIPE -SUNSET MAGAZINE
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- Trim fronds and stalks from fennel bulbs, setting aside several small fronds for garnish. Cut bulbs in half lengthwise, cut out core, and slice very thinly lengthwise on a handheld slicer. Slice shallot very thinly on slicer (you should have about 1/4 cup), and put both in a large salad bowl.
- Trim peel from oranges. Working over bowl to catch juices, cut oranges into thirds straight down through top of fruit; then cut crosswise into thick pieces and let fall into bowl.
- Cut lemon in half crosswise. Set a strainer over same bowl to catch seeds and, twisting a fork into each lemon half, juice them into bowl.
- Add oil, salt, and chile flakes to bowl and toss salad gently but thoroughly. Taste and add more salt and chile if you like. Toss again and top with fennel fronds.
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