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Blood Orange, Mint and Feta Salad

This is a delicious and refreshing winter salad when blood and cara cara oranges are in the market.

4 Blood Oranges, peeled and sliced thin
1 Cara Cara Orange, peeled and sliced thin
1 Sunchoke, thinly sliced
5 Mint leaves, finely chopped
1 tsp Parsley, finely chopped
optional; crumbled feta cheese

Sherry and Red Wine Vinaigrette

1/3 C good Olive Oil
1TBS Sherry Vinegar
1TBS Red Wine Vinegar
1/2 Lemon, juice of
1/2 Shallot , finely minced
1/2 tsp sugar
1/3 tsp salt
ground pepper to taste

Make the Vinaigrette.  Place all ingredients in a small bowl and whisk until smooth and incorporated.  Set aside.

Slice Blood Oranges and Cara Cara oranges and keep separate so they don’t bleed together.  Slice the Sun Choke and place it in the vinaigrette to marinate before serving.  When ready, assemble the blood oranges and Cara Cara orange and the sunchokes.  Drizzle the dressing over the top, then add the mint and parsley and finally the crumbled feta cheese.

Recipe by Tricia O’Brien
Inspired by a Salad at Zuni Cafe