Curiosity piqued and eyebrow raised to the sky (seriously, my right eyebrow takes on a life of its own) by a blood orange slices, roasted beets and pecan comment on this post at Kat’s blog, this salad is the result of what happens when you make a go of merging a couple of great recipe ideas, plus your own.
Kat whipped up a blood orange vinaigrette to dress some wilted swiss chard, then topped it with spicy pecans, and gorgonzola dolce. I have a surplus of mandarin oranges in my fridge so I made a creamy mandarin vinaigrette to go over a salad of farro, roasted beets, blood orange slices, toasted pecans, and crumbled gorgonzola piccante. Voila! Beet inspo!
Mandarin orange dressing (best made a day in advance to allow flavors to blend)
1/2 cup freshly squeezed mandarin orange juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
1-2 teaspoons mayo
1 tablespoon chopped wild fennel tops (optional)
salt and pepper to taste
Combine ingredients and whisk to blend completely.
It’s not very often that I come across a recipe that makes me want to run out asap and grab ingredients, but the lemon salad over at Polenta e Baccala is so unique that the summer of 2017 will be remembered as the one where I contentedly devoured it 3 days in a row.
Cedro and your average lemon
The salad recipe utilizes the pith of a specific type of lemon found in southern Italy. Contrary to what most might believe, the spongy part of certain citrus are actually edible, certainly good for you, and definitely not as bitter as the average lemon. I wasn’t able to get the type called for, but this enormous cedro (citrus medica ) was better than nothing.
Weighing in at 767 grams (1 lb. 11 oz.), it’s almost as big as Maddie’s head. It’s also untreated so I saved the peel for later use. The soft pith is very thick.
On the left is the result from Polenta e Baccala’s recipe using half of that cedro. To the right is the other half in something I came up with to use the cukes we’ve been harvesting from the garden. It has cooked shrimp, chopped cucumbers, fresh basil, evoo, a good squeeze of lime juice and salt & pepper to taste. Serve chilled.
Both salads taste even better the 2nd day. Great on its own or as a side to crispy pan fried fish or chicken.