Cara Cara and Blood-Orange Salad with Ricotta Salata
Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and mixed greens. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright Ã‚Â© 2015 by Valerie Aikman-Smith. Photos Ã‚Â© 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Servings: 4
Photography: VICTORIA PEARSON
- 3 Cara Cara oranges
- 3 blood oranges, plus juice of 1 more blood orange
- 4 cups mixed salad greens, such as arugula and mizuna
- 6 ounces ricotta salata, crumbled
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
To peel oranges, using a sharp knife, cut a thin slice off both ends of fruit to reveal flesh and stand fruit upright. Then, following curve of fruit, cut downward to remove peel and white pith, rotating fruit as you work, until all of peel and pith is cut away.
Reserve peels for another use. Thinly slice oranges crosswise.
Arrange orange slices in a shallow serving bowl. Top with salad greens and sprinkle with ricotta salata.
In a small bowl, whisk together blood-orange juice and oil until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.