Since blood oranges are everywhere right now, here's a simple way to prepare them that's sure to please. I found this recipe via the fantastic local food blog The Arugula Files, and quickly incorporated it into our Valentine's Day meal. It's going to be a standard for us, I can already tell.
Blood Orange Salad with Shallot Vinaigrette
Adapted from The Arugula Files
For the Salad:
Mix 5 oz salad greens with 2 sliced blood oranges, 1/2 cup chopped pistachios, and a sprinkle of sliced red onion.
For the Dressing:
1/4 cup champagne vinegar
1/2 teaspoon orange zest
Juice of half a sweet orange or one small clementine (I almost always have a pile of clementines on hand when they're in season, so that's what I use)
1/2 teaspoon honey
1 teaspoon minced shallot
1/2 cup extra virgin olive oil
Sprinkle of salt and pepper to taste
This should be the perfect amount of dressing for a small 5 oz box of salad greens. Feeding a crowd? The dressing doubles perfectly for a larger salad.
Looking for more blood orange inspiration? Take a look at Pan-Seared Cod with Fennel and and Blood Orange Sauce, Blood Orange Olive Oil Cake, and Blood Orange Margaritas.