Cara Cara And Blood Orange Salad With Ricotta Salata Recipes

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CARA CARA AND BLOOD-ORANGE SALAD WITH RICOTTA SALATA



Cara Cara and Blood-Orange Salad with Ricotta Salata image

Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES. Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

3 Cara Cara oranges
3 blood oranges, plus juice of 1 more blood orange
4 cups mixed salad greens, such as arugula and mizuna
6 ounces ricotta salata, crumbled
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • To peel oranges, using a sharp knife, cut a thin slice off both ends of fruit to reveal flesh and stand fruit upright. Then, following curve of fruit, cut downward to remove peel and white pith, rotating fruit as you work, until all of peel and pith is cut away.
  • Reserve peels for another use. Thinly slice oranges crosswise.
  • Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with ricotta salata.
  • In a small bowl, whisk together blood-orange juice and oil until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.

SLICED ORANGE SALAD WITH SAUTEED OLIVES AND RICOTTA SALATA



Sliced Orange Salad with Sauteed Olives and Ricotta Salata image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 17m

Yield 8 to 12 servings

Number Of Ingredients 11

6 medium navel oranges
4 tablespoons extra-virgin olive oil
2 tablespoon finely chopped fresh rosemary leaves
1 cup oil-cured black olives, pitted and halved
12 cups lightly packed baby spinach or arugula leaves
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
4 ounces ricotta salata
2 medium navel oranges, juiced
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Steps:

  • Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.
  • Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.
  • Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice. Whisk lightly until combined. Season, to taste, with salt and pepper.
  • Put the spinach in a large bowl. Add the reserved orange slices and pour in the olive-orange mixture from the skillet. Add the vinaigrette and toss gently to evenly coat the spinach. Season with salt and pepper. Transfer the salad to a serving platter or individual bowls. Grate some ricotta salata over the top, and serve immediately.
  • Twice the amount of olive oil as orange juice .

CARA CARA OR BLOOD ORANGE MARTINI



Cara Cara or Blood Orange Martini image

I went to a party where this martini was served. The hostess used Cara Cara Oranges but I used a combination of Cara Cara and Blood Oranges for the color and sweetness....Great Martini I use Grey Goose Orange Vodka and Grand Marnais

Provided by CIndytc

Categories     Beverages

Time 11m

Yield 2 serving(s)

Number Of Ingredients 4

1 cup orange juice, fresh squeezed Cara Cara and Blood Oranges
1/2 cup orange-infused vodka
1/4 cup orange-flavored liqueur
2 tablespoons simple syrup

Steps:

  • Put all ingredients into a shaker. Shake. Makes 2 good size martinis.
  • or 4 small.
  • Cooking time is shaking time.

Nutrition Facts : Calories 186.8, Fat 0.2, Sodium 1.8, Carbohydrate 12.9, Fiber 0.2, Sugar 10.4, Protein 0.9

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