Blood orange and Valencia orange salad with olive vinaigrette

February 28, 2012

Blood Orange and Valencia Orange Salad with Olive Vinaigrette
The end of February is the time of year when I become incredibly thankful for citrus fruits. They bring a welcome freshness to late-winter fare, while giving us a foretaste of spring.

Today’s salad is so simple that it can be assembled in minutes. After trimming and slicing the oranges, all you need to do is arrange them with baby greens on the plate – then drizzle them with a luscious olive vinaigrette, which spikes the sweet-and-sour orange slices with bits of briny saltiness.

A beautiful contrast of flavors that enlivens the taste buds!

White wine iconA dry Riesling or a Sémillon would work marvelously with this salad. Both wines complement the oranges in the salad, yet are also able to stand up to the olive vinaigrette.

Blood orange

Blood orange and Valencia orange salad with olive vinaigrette

serves 4
active time: 20 min

For the vinaigrette

  1. 2 tablespoons finely chopped kalamata olives
  2. 1 teaspoon finely grated orange zest (use microplane grater)
  3. 1/2 garlic clove – skinned and crushed (use microplane grater)
  4. 1 tablespoon aged sherry vinegar (preferably 50 years old)
  5. 1 tablespoon fresh orange juice
  6. 4 tablespoons Spanish extra virgin olive oil
  7. 1/8 teaspoon sea salt
  8. freshly ground black pepper to taste

For the salad

  1. 1 Valencia orange (or navel orange)
  2. 2 blood oranges (or tangerines)
  3. 1 large handful baby arugula or mâche
  4. freshly ground black pepper to taste

  1. Step 1: For the vinaigrette – Place all ingredients in a small bowl. Whisk and set aside.
  2. Step 2: Cut the peel off the oranges down to the flesh. Cut each orange in half, remove the pitch and cut crosswise in 1/8” slices. Set aside.
  3. Step 3: Divide the arugula or mâche onto four plates. Top with the orange slices. Drizzle with the vinaigrette. Finish with freshly ground black pepper and serve.


Blood Orange and Valencia Orange Salad with Olive Vinaigrette

salad, blood orange, olive vinaigrette
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 18 comments… read them below or add one }

sara February 28, 2012 at 11:54 am

Gorgeous! That is one beautiful salad – looks so delicious!

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Evelyne@cheapethniceatz February 28, 2012 at 11:56 am

Olive vinaigrette on citrus, how interesting! Such a fan of blood oranges. Looks delicious.

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Viviane February 28, 2012 at 4:29 pm

Sara, Evelyne, Thank you so much!

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Ben February 28, 2012 at 7:11 pm

This is a beautiful salad! I love a salad with citrus fruits.

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Suzi February 29, 2012 at 9:26 am

Spring is in the air I can see feel it in this salad. It’a a beauty and that vinaigrette sounds wonderful with the citrus and kalamata olives. Very nice.

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Karen (Back Road Journal) February 29, 2012 at 1:40 pm

Your salad is beautiful and the flavors from the vinaigrette must make it pop.

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Steve @ the black peppercorn March 1, 2012 at 1:30 pm

I love it Viviane. So simple yet elegant. The minced olives in the vinaigrette is a nice touch.

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Liz March 1, 2012 at 7:58 pm

I so agree about citrus…it is like adding sunshine to the plate. And I love the idea of olive vinaigrette…such a lovely idea. Beautiful…as always…

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Angie@Angie's Recipes March 2, 2012 at 1:11 pm

We are definitely on the same culinary wavelength! Your salad looks fresh and delightful.
Have a great weekend!

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Treat and Trick March 2, 2012 at 11:13 pm

Simple yet inviting salad!

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Jill Mant~a SaucyCook March 7, 2012 at 11:04 pm

I just love the combination of beets, blood orange and olive vinaigrette. Can’t wait to try this for lunch tomorrow. Thanks!

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Cathie March 11, 2012 at 1:38 am

How do you grate a half garlic clove using a Microplane? I foresee lots of shredded knuckle!

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Viviane March 11, 2012 at 7:43 pm

Cathie, No skin is lost when using a microplane grater, I assure you. That magical little tool is made just for this task. Use your finger tips and go slowly if you are nervous, but I predict you’ll soon get the hang of it and grate everything with it… except your knuckles :) Happy cooking!

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mjskit March 11, 2012 at 6:29 pm

Another delicious vinaigrette! My favorite salads have citrus as an ingredient so I love where you’ve made it the main component with some simple greens! Great salad!

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Viviane March 11, 2012 at 7:44 pm

A huge thank you to everyone for your wonderful comments – they always warm my heart!

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Nancy Long March 30, 2012 at 6:18 pm

sounds wonderful – will try this with some of the blood orange infused olive oil that a friend just gave me, but don’t think I can afford or even find 50-year old sherry vinegar in St. Petersburg.

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Viviane March 30, 2012 at 7:35 pm

Nancy, The blood orange infused oil will be perfect here. What a pity about the vinegar though. Aged sherry vinegar is actually not that expensive in the US. Here’s one from Amazon http://www.amazon.com/Sherry-Vinegar-Aged-Years-8-33/dp/B001UOU4Q0/ref=sr_1_4?ie=UTF8&qid=1333150351&sr=8-4 Although I can get the same brand at my local store for less than $10. Bon appétit!

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Donna Ford April 2, 2012 at 4:10 pm

Looks delicious! I love some citrus in my salad. Thank you Viviane.

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