Orange Onion And Rosemary Salad Recipes

Steps:

• For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
• For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.

Steps:

• In a small bowl, whisk the first 7 ingredients. On a serving platter or individual plates, arrange greens, oranges and onion. Drizzle with dressing. Sprinkle with cheese and almonds.

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• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

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• For dressing, whisk together the first 8 ingredients. Place oranges and onion in a large bowl; toss gently with dressing. Refrigerate, covered, until serving.

Steps:

• Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
• Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.

Steps:

• Remove the skin and pith from 4 of the oranges, slice across thinly and remove the pips. Arrange on a serving plate then sprinkle over the onion and parsley. Season with sea salt and freshly ground black pepper. Dress the salad with a couple of squeezes of the remaining orange, then stick a small sharp knife into the cheese and twist to make little chunks. Scatter these over the top of the salad and serve straight away.

Steps:

• Whisk olive oil, lemon juice, and orange zest in a small bowl until well combined. Add olives set aside for at least one hour.
• To take some of the bite out of the onions drop the slices in boiling water for about 4 minutes. Drain and refresh in ice water, and drain well again. OR my best result is to prepare the dressing, add olives and onions and marinate for at least four hours or overnight.
• Layer oranges and onions on a serving plate. Drizzle layers with olives and dressing. Top with a little sprinkle of salt, a few grindings of fresh pepper, and the rosemary.
• Preparation time does not include marinating time.

Steps:

• With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
• Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
• Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
• In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.

Steps:

• Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates.
• Arrange orange slices on leaves and slip onion rings in between orange slices.
• Whisk vinegar and oil together and pour over salads.

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• On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.

Steps:

• Peel the oranges over a bowl with a knife, removing the peel and white membrane, then roughly chop the whole orange on a cutting board; strain and reserve the juice. Put the orange pieces in a bowl with the fennel and scallions.
• Whisk the reserved juice with the cumin, salt, and oil. Toss with the salad; taste and adjust the seasoning and garnish with parsley or basil.
• In step 2, add the juice of a lemon. Omit the scallions and cumin and add 1/4 cup or more good-quality black olives, pitted and chopped, and 1/2 teaspoon fresh thyme leaves (or a pinch of dried thyme). Garnish with parsley leaves.
• Starting with the preceding variation, substitute 4 large artichokes or 2 cups canned artichoke hearts, drained and quartered, for the fennel (or use in addition to the fennel). If using fresh artichokes, prepare as directed on page 71 for Carciofi Fritti: Fried Artichoke Hearts (Italy)-cooking them just short of complete tenderness-and proceed as above.
• Starting with the first variation, substitute 1 red onion for the fennel and 1 teaspoon minced fresh rosemary leaves for the olives. Trim, peel, and thinly slice the onion and immerse it in salted water to cover for at least 10 minutes (30 is better) before draining, drying, and adding to the salad. Toss the rosemary with the oranges, onion, and dressing.

Steps:

• In a small saucepan, melt butter over medium-high heat. Add shallot; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Stir in carrots. Add brown sugar, water, orange juice concentrate, rosemary, salt and pepper. Reduce heat to medium-low. Cook, covered, until carrots are crisp-tender, 15-20 minutes. Uncover and cook until liquid is reduced by half, 1-2 minutes. If desired, sprinkle with fresh parsley.

Steps:

• Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.