Oranges and Oranges
February 25, 2013
If you love blood oranges, now is the season to enjoy them. Originally coming from Sicily and called Tarocco, the California variety is known as Moro and is delicious by itself but other uses I have for it are adding the segments to a spinach and walnut salad, making a vinaigrette with the juice, using the juice to make a blood orange curd for cheesecake or using the juice in sauces for fish. I buy them in bulk, squeeze the juice and freeze it so I have it all year long.
Blood Orange Vinaigrette
Grated zest of two blood oranges
¾ cup squeezed blood orange juice (from 3 to 4 oranges)
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallots
2 teaspoons whole-grain mustard
1 teaspoon sea salt
4 tablespoons extra virgin olive oil
Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tight fitting lid for up to 4 days.