Cara Cara & Blood Orange Salad with Mizuna Greens
This citrus-kissed salad is beautifully presented with colorful orange slices and crisp fennel.
Ingredients:
2 Cara Cara oranges
2 blood oranges
6 cups Mizuna greens
1-2 fennel bulbs, quartered, cored and thinly sliced, plus a small handful of the fronds
¼ cup good-quality Parmesan cheese, shaved
Farm & Larder citrus vinaigrette
Fresh ground pepper, to taste
Method:
1. Spread the Mizuna out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter fennel over the greens, then top with the orange slices. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with fennel fronds, shaved Parmesan cheese and a dash of fresh ground pepper, if desired.
Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.
Weekend Brunch Recipes
Put on some coffee, pull out a skillet and wake up to this week’s menu of farmhouse favorites: With all-natural chicken breakfast sausage and a German-style oven pancake topped with summer raspberry preserves, plus a dozen farm-fresh eggs, bright citrus salad vinaigrette and seasonal produce including fennel, gold and red beets and Cara Cara oranges, it has everything you need to whip up a luxurious and leisurely weekend brunch.
Here are some recipe ideas for the week:
German-Style Oven Pancake
Forget flipping: This oven-baked pancake is airy and light—absolutely delicious topped with raspberry preserves.
Baked French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s oven pancake!
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, mushrooms and tender greens.
Cara Cara Salad with Fresh Fennel & Arugula Greens
This citrus-kissed salad is beautifully presented with Cara Cara oranges slices and crisp fennel.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Celeriac Mash
This simple method from Jamie Oliver allows celeriac to shine; this hearty winter vegetable is a wonderful substitute for potatoes in recipes.
