by Sagegreen
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Sagegreen's Notes:
2 cara cara or other sweet navel oranges (@ 1 cup diced) Ask a question about this ingredient
2 ounces red onion (@ 1/4 cup) Ask a question about this ingredient
1 small jalapeño pepper (@ 1 ounce), to taste Ask a question about this ingredient
handful of spearmint leaves and/or cilantro Ask a question about this ingredient
juice of 1/2 lime Ask a question about this ingredient
pinch of Maldon salt flakes (or other artisan salt) Ask a question about this ingredient
light drizzle of EVOO Ask a question about this ingredient
Very deliberately peel the oranges; next slice into rings cutting away all the pith, or the albedo, if you wanted to get technical. Then dice the segments into small chunks discarding all of the white central column. Ideally, you want only the inner juicy vesicles. It does take care, but is worth it. You can use most of the other parts in other recipes, so reserve what you can.
Ask a question about this stepMince the red onion into a small uniform cut. Cut the jalapeño pepper in half and remove the seeds. Continue to dice the pepper into small squares (@1/4 inch). Gently toss the oranges, onions and peppers together in a small bowl. Roll the mint leaves up and snip into a chiffonade and/or chop the cilantro. You can Add these to the bowl.
Ask a question about this stepJuice half a lime into the bowl. Stir everything together. Drizzle a bit of very fine EVOO. Add a pinch of the Maldon salt flakes to finish. Refrigerate for 30 minutes and serve. This works nicely as a refreshing condiment with beef, chicken or duck, or as a side salad.
Ask a question about this stepThanks, Bevi. Salt the shallots first and let them rest for a bit before, and I think they would work well.
I love this, the use of citrus instead of tomato is a brilliant idea. I think that the flavors all go very well together. I would love this as is, just give me a spoon.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This is lovely. I don't do well with raw red onion. What do you think of using shallots sauteed in a little olive oil instead? I love the flavors.