Monday, March 16, 2009

Cookin' with Bacon-Cara Cara Orange Salad with Fennel Vinaigrette, Pine nut, Ricotta Salata and Mint


Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:00

3 oranges -- cara cara variety
2 tablespoons mint -- thin julienne
2 tablespoons basil -- thin julienne
1 ounce ricotta cheese --salata variety – shaved
1 1/2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon sugar
2 tablespoons fennel bulb --finely minced
2 tablespoons pine nuts – toasted
1 dash salt – to taste
1 pinch white pepper -- to taste

Mix vinegar sugar, and fennel in small bowl

Whisk in 3 TB of the olive oil to form an emulsion

Season dressing with salt and pepper and allow to sit at least one hour

Peel Skin from oranges with sharp serrated knife being careful to remove all pith

Slice each orange into 8 thin slices

Place orange slices in dressing to coat

Arrange 4 slices on a salad plate and spoon any reserve dressing especially any fennel pieces on top.

Sprinkle lightly with basil and mint

Top each salad with a teaspoon or so of pine nuts and 4 or 5 shavings of Ricotta

Drizzle each salad with a small amount of olive oil.

Yield:
"12 ounces"
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Per Serving (excluding unknown items): 143 Calories; 11g Fat (66.9% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 51mg Sodium.

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