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Cauliflower,Orange&Raisins

Vegan Cauliflower Salad with Oranges & Raisins

In Salads, Vegetables On July 21, 2015 1 Comment

These days, the Santa Monica Farmers’ Market and other farmers’ markets in California provide us with fresh, seasonal cauliflower. Cauliflower is high in Vitamin C, low in carbs and fat and rich in dietary fiber. The longer cauliflower is cooked, the more its nutritional value dissipates. Therefore, it is recommended to cook this vegetable until it is barely “al dente” or crunchy-tender.

CauliflowerFresh

 
Prep time: 15 minutes
Serves: 4 to 6 (as a side dish)

Try this exciting cauliflower salad, flavored with olive oil, lemon, bits of fresh oranges, raisins and fresh oregano. Serve it at a barbecue, lunch or dinner this summer. Vegan or not, they’ll all chow down this colorful, healthy salad in minutes!

Ingredients:
One cauliflower head, leaves removed & discarded and white florets separated into 2-inch chunks
3 to 4 tablespoons extra virgin olive oil
Juice of 1 lime or lemon
Salt and ground black pepper, to taste
1 orange, peeled, rind removed and fruit cut into 1-/4-inch pieces
3 tablespoons white or dark raisins
2 tablespoons fresh oregano leaves

Directions:
1. Place the cauliflower florets in a 4-quart saucepot; barely cover with cold water.

2. Cover the sauce pot and bring the cauliflower to a boil.

3. Boil the cauliflower for approximately 2 minutes.

4. After 2 minutes, pierce one cauliflower floret with a fork to check for tenderness. Do not overcook the cauliflower.

5. If fork resists piercing, it means the cauliflower is still raw. If needed, cook for an additional 1 or 2 minutes.

6. After 1 minutes, check doneness of cauliflower with fork and/or taste it. The cauliflower should be “al dente” or crunchy-tender.

7. Drain the cauliflower in a colander set over a sink. Let it cool slightly, for 5 minutes.

8. After 5 minutes, transfer the drained cauliflower to a glass or porcelain serving bowl.

9. Add the olive oil, lemon, salt, pepper, raisins and fresh oregano leaves. Stir to combine.

10. Taste the cauliflower salad and adjust seasonings, if needed.
Text and Photograph ©2015 Nancy DeLucia Real

Fancy Fennel Salad

Fancy Fennel Salad

In Salads On August 17, 2010 3 Comments

Due to the pronounced anise flavor of fennel, it has always been difficult for me to eat this bulb. I discovered that if I combine fennel with other ingredients, such as lemon, olive oil, and mint, it transforms into a delicious food. Recently, I arranged it on a plate with tomatoes and oranges. The color scheme turned out very lively and the fennel salad – quite fancy.

Prep time: 15 minutes
Serves: 4 to 6

Ingredients:
2 fennel bulbs, green stems discarded
2 vine-ripened tomatoes
4 medium oranges, peeled, rind removed
Juice of 1 lemon
Salt and ground black pepper, to taste
Extra virgin olive oil, for drizzling
4 tablespoons finely shredded mint leaves
12 assorted pitted olives (I use 6 kalamata and 6 green olives)
1. Using a potato peeler, lightly peel outer section of fennel bulbs.

2. On a cutting board, slice the bulbs lengthwise, making 1/4-inch thick pieces; set aside.

3. Cut tomatoes and oranges into 1/4-inch thick slices and arrange them with fennel slices, intermittently, on a plate.

4. Add lemon juice, salt, pepper and a drizzle of olive oil.

5. Finish the salad with a sprinkle of shredded mint leaves and garnish with olives.

Serve Fancy Fennel Salad alongside Salmon Nicoise Salad; Kiwi, Mozzarella & Papaya Skewers; or Roasted Peppers (recipes previously published by The Kitchen Buzzz).

Text and Photographs ©2010 Nancy DeLucia Real