Blood Orange Salad Recipes

Steps:

• For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Steps:

• Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.
• Toss the onions and chile into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving.

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.

Steps:

• Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
• Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.