It was love at first bite when I tasted the Cara Cara orange. A relative of the navel, it is sweet, juicy, seedless, and possesses such a deep rosy color that you can’t help but smile. You can find them at your local grocery store, or even at Costco, from December – April.
Inspired by a recent visit to New York’s’ Union Square Cafe
, this simple salad was delicious and memorable.
Cara Cara oranges, peeled and sliced into rounds
Pine Nuts, toasted (optional)
Ricotta Salata cheese. sliced into thin matchsticks
Fennel, sliced into thin matchsticks
Rice Wine vinegar
So easy and delicious!
After 2 months of overindulging during the holidays, I’ve had my fill of butter and cream. What I’m craving now is fresh and light. In this simple yet delicious salad, color, texture, and flavor come together in perfect harmony. Freshly shaved Parmesan cheese adds a salty richness.
Recipe- adapted from Mark Bittman
2 fennel bulbs, thinly sliced
3 stalks celery, thinly sliced
2 oranges, peel and pith removed, sliced
Parmesan cheese, shaved
Fennel fronds (the feathery greens on the fennel stalk)
Salt and pepper
Freshly squeezed lemon juice
Use a mandoline to thinly slice the fennel
Remove the peel and pith (white part) of the orange. Slice into rounds, then in half.
Using a vegetable peeler, shave Parmesan cheese.
Mix lemon juice with olive oil, salt and pepper. Toss with fennel, celery and orange slices. Garnish with Parmesan shavings and fennel fronds.