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SideChef
Recipes
Appetizers
Blood Orange, Kalamata and Manchego Salad

13 INGREDIENTS • 5 STEPS • 20MINS

Blood Orange, Kalamata and Manchego Salad

Recipe
5.0
3 ratings
The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
The fresh, bold flavors of this salad will add an extra something to tonight's dinner. This salad is great to prepare beforehand, and then just toss together with the dressing right before serving.
20MINS
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
4
us / metric
Dressing
Lemon
1/2
Lemon
Valencia Orange
1/2
Valencia Orange
Lime
1
Lime
Chili Powder
as needed
Chili Powder
Honey
1 tsp
Honey
Olive Oil
1/2 cup
Olive Oil
Salt
to taste
Salt
Salad
Blood Orange
2
Blood Oranges
Wild Baby Arugula
1 pckg
Wild Baby Arugula
Radicchio
1 head
Radicchio
Fennel Bulb
1/2
Fennel Bulb
Manchego Cheese
1 cup
Manchego Cheese
Kalamata Olives
to taste
Kalamata Olives
Nutrition Per Serving
VIEW ALL
Calories
424
Fat
35.8 g
Protein
10.7 g
Carbs
18.9 g
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Blood Orange, Kalamata and Manchego Salad
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
step 1 Start with the vinaigrette: juice the Lemon (1/2), Valencia Orange (1/2) and Lime (1) through a fine mesh strainer into a bowl.
step 2
Add Chili Powder (as needed) and Honey (1 tsp), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
step 2 Add Chili Powder (as needed) and Honey (1 tsp), then stream with Olive Oil (1/2 cup) whisking constantly, until emulsified. Add Salt (to taste) and taste to check seasoning.
step 3
Slice the skin off the Blood Oranges (2), removing the white pith. Then slice the oranges into discs.
step 3 Slice the skin off the Blood Oranges (2), removing the white pith. Then slice the oranges into discs.
step 4
Tear the Radicchio (1 head) in pieces, then thinly slice the Fennel Bulb (1/2). Shave the pieces of Manchego Cheese (1 cup) and chop the Kalamata Olives (to taste).
step 4 Tear the Radicchio (1 head) in pieces, then thinly slice the Fennel Bulb (1/2). Shave the pieces of Manchego Cheese (1 cup) and chop the Kalamata Olives (to taste).
step 5
Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 pckg), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.
step 5 Assemble the salad: toss the radicchio, fennel, Wild Baby Arugula (1 pckg), and dressing together, top with the oranges, manchego, and olives, and give it a final toss.
Tags
Appetizers
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Spring
Vegetables
Spanish
Winter
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