Cara Cara Salad Recipes

CARA CARA AND BLOOD-ORANGE SALAD WITH RICOTTA SALATA

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.

CARA CARA SALAD

Steps:

• For the salad: In a large bowl, toss together the oranges, radishes, avocados, oil, chives, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
• For the chimichurri: Place the oil, lime juice, cilantro, parsley, serrano, garlic, 1 teaspoon salt and 2 teaspoons pepper in a blender. Blend on high until smooth.
• Lightly toss the salad with some of the chimichurri.

CARA CARA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition.
• Stir cream, orange juice, and vanilla extract together in a cup.
• Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.

CARNE ASADA SALAD

Steps:

• Combine tomato sauce, lime juice, garlic, cumin, salt, black pepper and cayenne in large plastic food storage bag. Add steak; seal bag. Massage bag to coat steak. Refrigerate 8 hours or overnight.
• Heat grill. Grill steak, about 6 minutes per side for medium, until desired doneness, turning halfway through. Let rest then thinly slice.
• To assemble salad, toss spinach, carrot and cheese in large bowl. Top with slices of grilled steak. Drizzle dressing over salad. Garnish with fresh cilantro leaves and squeeze of fresh lime, if desired.