Blood Orange and Fennel Salad

3 blood oranges
1 large fennel bulb
4 tsp white wine vinegar
4 tsp finely chopped basil
1 clove garlic, minced
¼ tsp both salt and pepper
¼ cup extra-virgin olive oil

Use a sharp knife to remove orange peel. Cut oranges into segments, removing all the white
pith. Slice end from fennel and remove shoots from top. If exterior of bulb is marred or
discoloured, peel with a vegetable peeler. Cut in half and thinly slice.
Whisk vinegar with basil, garlic, salt and pepper. Whisk in oil. Arrange fennel slices and
orange segments on serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds. Makes 4 servings.
                                      Carrot Marmalade

6 medium-sized carrots
2 lemons
2 large oranges
11 cups water
8 cups sugar

1. Scrub lemons and oranges well and cut them into quarters. Remove any seeds.
2. Soak the fruit chunks in the 11 cups of water for 24 hours. Remove the fruit and cut into
very small shreds.
3. Wash, peel, and grate carrots. Add fruit and shredded carrots to the water in which the
lemons and oranges were soaked.
4. Bring to a boil and simmer for 1 hour.
5. Add the sugar and boil the marmalade until the juice reaches the jelly stage
6. Pour into hot, sterile jelly glasses.
7. Fill to within 1/8 inch of the top. Screw on the tops, then invert the jars for about 5
seconds to seal completely.
                                    Escarole Orange Salad

1 head escarole
½ cup chopped pecans
2 oranges
¼ cup lemon juice
½ tbsp sugar
1 tbsp Dijon mustard
¼ cup olive oil
Freshly ground black pepper

Thoroughly wash the escarole and drain. Separate the leaves and break each into bite size
pieces. Put the escarole into a large salad bowl and add the pecans. Peel the oranges and cut
lengthwise into quarters and then cut each into 1/4 inch slices. Add to the escarole. Mix the
lemon juice, sugar and the mustard until it is thoroughly blended. Add the oil in a stream
and blend in completely. Add to the salad with the ground pepper and toss. Serve.
                      Citrus Spinach Salad

2 cups fresh spinach leaves OR 2 cups torn Romaine Lettuce
1/2 small red onion, thinly sliced
2 fresh navel oranges, peeled and separated into sections
2 T toasted pine nuts
Dressing
2 T orange juice
2 T white wine vinegar
3 T olive oil (preferably extra virgin)
2 tsp. honey
1 T chopped fresh cilantro
2 tsp. dijon mustard
Salt & pepper to taste

Toss spinach, onion, oranges and pine nuts together. Whisk together all dressing
ingredients. Pour over salad and serve.
    Field Salad with Oranges, Roasted Beets and Feta

2 beets
6 cups salad greens
¼ crumbled feeta
¼ tsp black pepper
2 tsp extra-virgin olive oil
1/8 tsp Dijon mustard
½ tsp orange rind
1 cup orange sections
¼ cup orange juice
1 tbsp lemon juice
1/8 tsp salt

Preheat oven to 425. Leave root and 1 inch of stem on beets; scrub with brush.
Place beets on a baking sheet lined with foil; bake at 425 for 45 minutes or until
tender. Cool slightly. Peel beets; cut into 8 wedges. Combine rind, greens, orange
sections and feta in a large bowl. Combine juices, pepper, oil, salt and mustard; stir
well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on
each of 4 plates. Top with beets.
                  Spinach Salad with Beets and Oranges

2 oranges
6 cups torn spinach
3 cups shredded peeled beets
1 tbsp olive oil
2 tbsp minced shallots
¼ cup raspberry vinegar
¼ tsp fresh ground pepper
¼ cup minced chives
¼ cup coarsely chopped walnuts

Peel oranges, and cut each crosswise into 5 slices. Place spinach on a large platter.
Spoon beets into spinach, and arrange orange slices on beets. Heat oil in a nonstick
skillet over medium-high heat. Add shallots, and saute 1 minute or until tender. Stir
in vinegar and pepper; Drizzle over salad.
Sprinkle salad with chives and walnuts. Serves 6.
                                       Beet Salad with Orange and Red Onion

1 bunch beets, with tops removed
2 oranges
Small onion, cut in half lengthwise and thinly sliced
Salt and pepper
Extra-virgin olive oil
Place the beets, unpeeled, in a foil-lined baking dish. Cover with more foil and seal the edges of the top and bottom layers
of foil to completely enclose the beets. Place them in a 400 degree oven and bake for approximately 20 minutes or until
the beets are tender when pierced with a sharp paring knife.
While the beets are baking peel the oranges. First cut a thin slice from the top and bottom of the orange so that it can sit
firmly on the countertop. Using a sharp paring knife cut the peel and pith off with sawing downward strokes so that the
orange is completely peeled. Cut the individual sections out from the membranes. Place in a mixing bowl together with the
onion and mint.
When the beets are tender hold them under running water and slip the skins off. Trim the stem end, then cut them in half
and then into slices. Add the beet slices to the bowl with the oranges. Season with salt and pepper to taste than drizzle the
orange olive oil over to taste. Toss to mix. Can be served immediately or allowed to marinate up to 2 days.
Orange Recipes
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