Mixed Greens With Blood Oranges Shaved Pecorino Pepato Recipes

MIXED GREENS WITH ORANGES

Steps:

• Cut off the top and bottom of the oranges to expose the fruit and place cut-side down on a cutting board. Using a knife, cut off the peel and white pith, following the curve of the fruit. Holding the oranges over a bowl, cut in between the membranes to release the segments into the bowl.
• In a large salad bowl, whisk together the lemon juice and olive oil. Add the greens and toss lightly to coat them with the dressing. Season with 1 teaspoon each salt and pepper. Add the orange segments. Serve immediately.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

MIXED GREENS WITH BLOOD ORANGES & SHAVED PECORINO PEPATO

Steps:

• Peel the orange and then slice into 1/4-inch rounds and then cut in half to form half moon shapes and reserve.
• In a large mixing bowl, combine the arugula, watercress, radicchio, fennel and onion.
• Combine the vinegar, orange juice, olive oil and salt and pepper; drizzle over the greens.
• Toss the ingredients well, being careful not to over-mix or bruise the lettuce.
• Form a pile of the greens in the center of a salad plate.
• Place the half moon orange segments around the salad.
• Shave 3 to 4 good size pieces of the Pecorino Pepato over the greens.
• Serve immediately.

SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES

Steps:

• Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
• Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.