Tag Archives: orange

Carrot and Orange Salad

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carrot

Carrot and Orange Salad

(Salada del Cheejou ma’l Lim)

 

This sweet side could pass as a dessert, and makes an excellent complement to a rich main course.  The orange flower water brings out floral notes in the carrots and almonds for a memorable combination.

 

carrot

 

Serves 4 to 6

 

Ingredients

o 8 carrots, peeled and grated

o 4 navel oranges, peeled and cut into segments

o 1/4 cup golden raisins

o 1/2 cup freshly squeezed orange juice

o 3 tablespoons orange flower water

o Juice of 1/2 lemon

o 1/2 teaspoon granulated sugar (optional)

o 1/2 cup slivered almonds, toasted, for garnish

 

Directions

1. Preheat oven to 350F

2. Toast the almonds on a baking tray for about 7 minutes, or until they are golden.

3. In a mixing bowl combine the carrots, oranges, and golden raisins. Whisk together the orange juice, orange flower water, lemon juice, and sugar, if using.  Toss the dressing with the salad to thoroughly combine, and chill for at least 1 hour.

4. Sprinkle with the slivered almonds just before serving.

 

 

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved

 

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Fennel and Blood Orange Salad

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fennel-and-blood-orange

Fennel root must be sliced very thin as it tends to be dense and fibrous. Slicing it thin also brings out its wonderful licorice flavor, which is used for the base of some liquors. The blood oranges add a citrusy and vibrant contrast. Serves 4

fennel-and-blood-orange

 

Ingredients:

– Large fennel bulb

– Blood (or navel) oranges

– 2 tablespoons orange blossom water

– 1 tablespoon olive oil

– 1 small red onion, sliced thin

– 1/2 bunch parsley, chopped

– Juice of 1/2 lemon

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

 

Directions:

1. Cut the fennel in half lengthwise. Discard the stems and core, and slice the bulb thin.

2. Cut a slice from each end of the oranges so they will stand on the cutting board while you peel them. Remove the peel with a small knife, taking care to cut away the bitter white pith. Slice the orange flesh into 1/4-inch wheels.

3. In a large bowl, combine the fennel, orange blossom water, olive oil, onion, parsley, and lemon juice. Season with the salt and pepper, and mix well.

4. On a serving platter, overlap the oranges in one or more rows and scatter the fennel mixture with its juice on top of them.

5. Chill before serving.

 

Enjoy!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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