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Blood Orange & Red Onion Salad (2 Versions) Recipe

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This recipe for Blood Orange & Red Onion Salad (2 Versions), by , is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Eatherton

Category:
Category:

Ingredients:  
Ingredients:  
Salad
small red onion, very very thinly sliced
4 blood oranges (note only in season a couple weeks in November in Chicago!)


Dressing #1
cup rice wine vinegar
Maldon salt (or any sea salt) and freshly ground white pepper (black will work, but not as pretty)
2 tablespoons extra virgin olive oil
2 tablespoons torn basil leaves

Dressing #2 (makes 2 cups)
cup sugar
1 teaspoon dried mustard
⅓ cup white vinegar or rice wine vinegar
1/2 small onion
1 cup vegetable oil
1 tablespoon poppy seeds
Butter lettuce leaves

Directions:
Directions:
Salad #1:
1. In a bowl, toss the red onion and the vinegar and season with Maldon salt and white pepper. Let stand at room temperature until softened. 15 minutes, then drain.
2. Meanwhile, using a sharp knife, peel the oranges, removing all the bitter white pith. Thinly slice the orances crosswise, removing any pits. Arrange the oranges on a platter and scatter red onion on top. Drizzle with olive oil, salt & pepper. Garnish with basil and serve.

Salad #2:
1. Combine sugar, dry mustard, salt, vinegar, onion and oil in a blender or processor. Blend for one minute. Add poppy seeds and blend a few seconds longer. Refrigerate.
2. Meanwhile, using a sharp knife, peel the oranges, removing all the bitter white pith. Thinly slice the orances crosswise, removing any pits. Arrange the oranges on a platter and scatter red onion on top.
3. Place onions in a shallow glass pan/dish. Cover with dressing to marinate.
4. To serve sprinkle with salt & pepper to taste.
Serve on a butter lettuce leaf

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is an easy-peasey show stopper that puts color, character and zesty bright flavors on the holiday table. It's doable the day before and easy to plate at the last minute. The poppy seed recipe is from the Colorado Cache Junior League of Denver recipe book that dates back to the 80's. The EVOO version of the salad is from Food & Wine 2008.

 

 

 

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