Arcane Fire

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Inspired By: Blood Orange

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What I really want right now is a blood-orange margarita from Zocalo.  But since it’s a) not the summertime b) not an option since the uptown location is closed, and c) the last thing I want to drink before an impending snowstorm, I will have to settle for Charles Rodriguez’s blood-orange salad.

Photo courtesy of Cooking Light

3 blood oranges
1/4 cup roasted almonds, roughly chopped
2 tbs. sherry vinegar
2 tbs. almond oil
2 tbs. grapeseed oil
1 shallot, finely chopped
2 cups arugula leaves, packed
Salt and pepper
1/4 cup Medjool dates, pitted and roughly chopped
1/4 cup shaved Parmigiano-Reggiano

Preheat oven to 350. Segment 2 blood oranges by (1) slicing off top and bottom; (2) removing peel and pith with a chef’s knife; and (3) slicing out each segment between the membranes. Juice remaining blood orange and reserve juice for dressing. Toast almonds for 5 minutes in oven. Whisk together vinegar, almond oil, grapeseed oil, blood-orange juice, and shallots. Toss arugula with vinaigrette. Season with salt and pepper. Add dates and almonds. Toss. Garnish with orange segments and shaved cheese. Serves two.

NYMag – Blood-Orange Salad From Print Chef Charles Rodriguez — New York Magazine In Season Recipe

This post was also inspired by my new Bliss blood orange + white pepper sugar scrub (courtesy of my sweet roommate, Hallie).

Muchas gracias Hallie.

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Written by doorr

February 24, 2010 at 10:25 pm

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