You are here:

Poached blood orange salad

Ashbell McElveen from Good Food Live
Fragrant blood oranges are used to make an unusual salad in Ashbell McElveen's delicious recipe from the Deep South

Poached blood orange salad

Method

1. In a large saucepan place the red wine, blood orange juice, wine vinegar, sugar, thyme sprigs and garlic cloves. Bring to a simmer and add the oranges. Make sure the oranges are not packed in too tightly, cooking in two batches if necessary.

2. Poach the oranges over low heat for 10 minutes. Remove the oranges with a slotted spoon and transfer the oranges to a large bowl to cool, again making sure the oranges are not packed together tightly.

3. Poach the spring onions for 3 minutes in the same liquid. Remove with a slotted spoon and drain on a flat plate. Also remove the garlic cloves and set aside to cool.

4. To make the salad, slice the cooled, poached blood oranges. Arrange them on a serving plate with spring onions and garlic cloves.

5. Drizzle the orange salad with a little of the poaching liquid and the olive oil. Garnish with rocket leaves. Sprinkle over orange zest and top with the thyme sprig. Serve at room temperature.

Comments add a comment

Be the first to add a comment...

Serves: 6-8

Prep: 20 min
Cook: 15 min

Ingredients
170ml dry red wine
170ml fresh blood orange juice
55ml red wine vinegar
55g caster sugar
2 thyme sprigs
10 blood oranges, peeled but left whole, with white pith removed
10 garlic clove, unpeeled
10 spring onion, whole
2-3 tbsp extra virgin olive oil
rocket or baby spinach, for garnish
grated orange zest from 2 oranges, for garnish
1 thyme sprig, for garnish