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  • Blood Orange Salad With Vanilla Vinaigrette

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    Blood Orange Salad With Vanilla Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Blood oranges
    • 1/3 c. Reduced orange juice
    • 1/2 tsp Pure vanilla extract, or possibly vanilla bean, split
    • 1 tsp Sugar, more or possibly less
    • 2 Tbsp. Lemon juice Frisee Salt Extra virgin olive oil Pepper Mint leaves Fried shallots, (recipe follows)
    • 1/2 tsp Cornstarch
    • 1/2 tsp Flour
    • 1 pch Salt
    • 3 x Bulbs shallots, sliced into rounds Peanut oil

    Directions

    1. Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange juice, vanilla, sugar and lemon juice to make the dressing.
    2. Put dressing on plates. Arrange frisee on top of dressing and place oranges on the
    3. frisee. Sprinkle oranges with salt. Drizzle extra virgin olive oil around edge of oranges. Sprinkle with a bit of pepper. Arrange mint leaves on top and sprinkle with crispy fried shallots.
    4. Yield: 4 servings
    5. CRISPY SHALLOTS:In bowl combine cornstarch, flour and salt. Coat sliced shallots with mix. In skillet heat peanut oil till very warm but not smoking.
    6. Deep fry shallots till golden. Drain on paper towels.
    7. Yield: 4 servings

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