Monday, March 12, 2012

Not So Ordinary: Orange and Onion Salad with Coriander



A salad is a salad is a salad, right?  Wrong.  There are so many possibilities beyond the ubiquitous mixture of greens and veggies topped too often with a bland dressing of some sort!   Salads really deserve more of a chance at center stage or at least a great supporting role, instead of a mere walk-on part.

I nominate this orange and onion salad for an award for best supporting role.  This orange and onion salad comes from The Splendid Table's "How to Eat Weekends" cookbook. (A great follow up to "How to Eat Weeknights" by the way;  since my teaching gig is stealing my more leisurely week nights, it's weekend cooking for me now!)

I've said here before how much I enjoy the weekly newsletter I get from The Splendid Table.  I'm never disappointed with the suggestions from Lynette Rosetto Kasper and Sally Swift for meals that are definitely not run-of-the-mill, but very doable for everyday.

Lately, I've been collecting spices and herbs the same way I've always collected cookbooks, as in, close to hoarding them.  I was delighted that my hoarding of coriander seeds was not for naught.  I had a ball crushing them the good old fashioned way, with a mortar and pestle.I altered the recipe only slightly -- because my onion rings collapsed, I rough chopped them.

Soaking the onions in ice water does indeed cut down on the sharpness of them, letting the pure crispness and flavor come through.  I've also heard that soaking in milk does the same thing -- maybe even better.  Anyone tried that?

Orange and Onion Salad with Warm Coriander Oil
from The Splendid Table How to Eat Weekends
Ice
3/4 small to medium red onion, halved and thinly sliced
1/2 cup good tasting extra virgin olive oil
2 generous tablespoons coriander seed, freshly ground
2 teaspoons grated orange zest
10 to 12 navel oranges, (4-5 pounds), peeled and sliced into 1/4 inch thin rounds
1/2 cup good tasting black olives
coarse salt
Generous amount of freshly ground black pepper
4 to 6 teaspoons sugar

Fill a medium bowl halfway with ice cubes, add the sliced onions and top with more ice cubes.  Add cold water to cover and refrigerate for a couple hours or overnight.  Drain the onions and pat dry  with a towel before assembling the salad.

In a microwave safe bowl, combine the oil, coriander and orange zest.  Microwave on high power for 1 minute or warn in a saucepan over medium heat for 2 minutes.  Let cool.

To serve, arrange the orange slices with the onion rings on a platter.  Scatter the olives and the oil.  Finish with salt, pepper and sugar to taste.

21 comments:

  1. I need to diversify my salad eating. I get so boring with my greens! Thank you for sharing, my friend. Such a pretty picture to end my day with. Hugs and love from ATX!

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    1. It's a colorful salad, for sure. And not so ordinary. Glad you stopped by, Monet!

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  2. You've inspired me to make a salad out of my oranges. I just couldn't decide what I wanted to make with a bag of oranges I picked up at the market last week. I also wanted to tell you that I made your sausage broccoli rabe pasta and we loved it!

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    1. It was a bag of oranges that inspired me, too, Patty. SO glad you liked the sausage and rabe. It's one of my new favorites.

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  3. awesome salad and love the warm coriander oil

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    1. I was surprised what the warm coriander oil did . . a nice touch. (And I like things warmed a touch.)

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  4. I so often get sucked into a salad rut. Especially since I'm the only one in my family who really likes it - it's hard to justify buying a lot of ingredients. This is such a lovely reminder that salad doesn't have to be boring!!

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    1. Salad ruts are easy to get into. Mr. Rosemary likes them the same ol' way. IT's me who gets bored.

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  5. Love Splendid Table cookbooks! And I do soak my onions in water - haven't tried milk. The combination does entice And I am learning to use coriander more and more.

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    1. I'l try the milk method. And I 'll have to finally buy the book -- and not just steal a recipe from the newsletter!

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  6. I agree this is what I call a Special Salad that I am saving. thank you for the tip about soaking the onions: I needed to learn this.
    Rita

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    1. Have to admit, Mr. Rosemary just likes to eat oranges -- "Why'd you have to do that?!?" he wondered!

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  7. Oh I can't wait to try this - looks beautiful! And thanks for the great tip on onions. During the holidays I like to take the boiler onions and simmer them in milk - absolutely delicious! I'll have to give the ice soak a try the next time I use onions in a salad.

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    1. I soaked onions only once before -- in a watermelon, olive and onion slad from Nigella -- and had forgotten about it until this recipe reminded me. It's a tiny bit of a hassle, but worth it.

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  8. this sounds delicious! i love the combination of flavors... and I especially like the sound of that warm coriander oil! Thanks for sharing :)

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    1. Call me crazy, but I don't like really cold food, even salads. It's not a sensitivity thing, just prefer food that way. The warmed oil is perfect for me.

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  9. great idea to soak the onions - I'm really trying hard to get into salads in a big way! this looks delicious :)
    Mary x

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    1. It seems to be an extra step that's worth it. Mr. Rosemary would often fish onions out of any salad because they were too "bitey" -- soaking cures that!

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  10. The oranges in the market are so sweet and fabulous....I'd love to try this yummy salad!

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    1. Nothin' like a bit of spring weather to make you want to try new fresh salads!

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  11. This is my kind of salad, that I eat a lot of...fruits and greens combination!
    So pretty, tasty, and very colorful!

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I realize you don't have to take the time to comment . . . but it makes my day! So glad you decided to stay.