Friday, November 28, 2008

Cara Cara Oranges

We are doing a salad here at Pacific Grill--perfect for the Winter season-- now that oranges are at their peak.

The ingredients consist of roasted baby beets, Cara Cara oranges, fresh goat cheese, a variety of greens, sliced red onion, glazed spiced pecans, and citrus vinaigrette.

The Cara Cara orange is sometimes called a red navel orange. It originated at the Hacienda de Cara Cara in Valencia, Venezuela, hence the name. Cara Cara oranges have a bright orange peel and pink-ish flesh. They look a little like a grapefruit, have a sweet taste with undertones of cherry and a low acid profile.

Here is the recipe for the Citrus Vinaigrette serves approx 6:

1 medium shallot minced

1/4 tsp garlic minced

1/4 Cup White Balsamic Vinegar

1/2 Cup Extra Virgin Olive oil

1 tsp chopped fresh thyme

1/4 fresh vanilla bean scraped [can be left out]

Blend all ingredients in a bowl. Taste and correct the seasoning on a piece of lettuce to make sure the flavors are balanced. Refrigerate until needed.

HINT: Do not taste the salad dressing from a spoon or your finger as you will get a better idea actually tasting it on a lettuce leaf or making a tiny "mini" salad to make sure the flavors are balanced and enough salt and pepper is in the dressing, enhancing the salad's taste.


Unknown said...

Your salad looks delicious and perfect for winter. I'm planning on serving it with a recipe from Sheila Lukins' All Around the World cookbook: 'Gordon's Quesadillas' which are based on one of your recipes.

However I seem to be missing the 'citrus' in the 'Citrus Vinaigrette'? Or am I misunderstanding and this is actually 'Vinaigrette to be served with salad that contains Citrus'?

Thanks much,


ChefGordonNaccarato said...

Yes sorry...the Vinaigrette should have been called the vinaigrette for the Citus Salad